Romesco
So good on anything and everything! ♥️
Romesco
(recipe from our cookbook, Simply Vibrant)
makes about 3 cups
1 large or 2 small red bell peppers, seeded and cut into large chunks
2 medium tomatoes, cut in half
olive oil
sea salt and freshly ground black pepper
1 chili, seeded and sliced
1/2 cup raw almonds, soaked in purified water overnight, drained and rinsed
cloves from 1 head garlic, sliced
1 tablespoon red wine vinegar
1 teaspoon smoked Spanish paprika
Preheat the oven to 425° F (220° C). Line a shallow baking dish with parchment paper.
Place the bell peppers and tomatoes in the prepared baking dish, drizzle with 1 tbsp oil, and stir to coat. Spread out the vegetables in a single layer, flipping the tomatoes so they are cut side down. Sprinkle with salt and pepper to taste and transfer to the oven. Roast for 20 minutes, or until the peppers are completely cooked through and soft.
Warm 2 tbsp of oil in a medium saucepan over medium heat. Add the chili and saute for about 2 minutes, until it is soft and golden in places. Add the almonds, garlic, and a pinch of salt to the pan and saute for 3-4 minutes, until the garlic is golden. Remove the pan from the heat.
Remove the skin from the roasted tomato halves. In a food processor, combine the bell pepper, tomatoes and their juices, almond-chili-garlic mixture, the oil from the pan, red wine vinegar, smoked paprika, and 1 more tbsp olive oil. Blend until the mixture reaches your desired consistency - you can make romesco smooth or chunky, depending on your preference. Taste for salt, pepper, and acid, adjust if needed. Store the romesco in an airtight container in the refrigerator for up to 1 week.
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Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.
Romesco Sauce Recipe
Romesco Sauce, learn how to make homemade Romesco Sauce easily. This recipe is very flavoursome and yields great results. Easy to follow instructions and recipe. Perfect for Fish, Seafood, Pasta and used as a Dip with Cream Cheese. This Sauce originates from Tarragona, Catalonia.
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Makes - 2 12 Cups
Ingredients -
2 - Red Bell Peppers (Capsicum) Roasted and Peeled
2 - Tomatoes, Peeled and Diced
1 - Long Red Chilli, Deseeded and Roughly Chopped
2 12 tsp - Coconut Oil
1 tsp - Sweet Paprika
25g - Almonds, Roasted and Chopped
25g - Hazelnuts, Roasted, Chopped and Skinned
4 - Garlic Cloves, Roughly Chopped
1 12 tsp - Red Wine Vinegar
3 Tbs - Extra Virgin Olive Oil
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Music in this video
Artist - Axel Wernberg
Song - Infinity
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Fantasyland
Reasons to Smile
Lazy River Rag
Smoky Romesco Sauce Recipe
Amp up the flavor of your favorite pasta, fish, or chicken dish. This easy smoky romesco sauce recipe is easy to make and goes with practically everything — even sandwiches!
#dinner #recipes #sauce
Get the Full Recipe:
Romesco Sauce
Make this easy, 5-minute romesco sauce then put it on everything! You’ll fall in love with the bold flavors from sun-dried tomatoes, roasted red bell peppers, parsley, garlic, and more. It’s excellent on sandwiches, in pasta, paired with eggs, and on proteins.
FULL RECIPE:
The Ultimate Romesco - Roasted Peppers & Almonds Sauce
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Full recipe in description box in Spanish, French and English.
We hope you enjoy the recipe and leave us some feedback!
ENGLISH
------------------------------------
• 140g Almonds
• 3 Peppers
• Olive Oil
• Vegetal Oil
• 2 Garlic Cloves
• 1 tablespoon Pimenton de la Vera
• 1 tablespoon Garlic Powder
• 2 tablespoon Sherry Vinegar
• Salt/Pepper
ESPANOL
-----------------------------------
• 140g Almendras
• 3 Pimientos
• Aceite de Oliva
• Aceite Vegetal
• 2 Ajos
• 1 cucharada Pimenton de la Vera
• 1 cucharada Polvo de Ajo
• 2 cucharadas Vinagre de Jerez
• Sal/Pimienta
FRANCAIS
------------------------------------
• 140g Amandes
• 3 Poivrons
• Huile d’Olive
• Huile Végétale
• 2 Ails
• 1 cuillère à soupe de Pimenton de la Vera
• 1 cuillère à soupe d’Ail en poudre
• 2 cuillères à soupe de Vinaigre de Xérès
• Sel/Poivre
Smoky Red Pepper Sauce
Equipment info:
1 red pepper
1 shallot, sliced
1 Tbsp olive oil
1/2 tsp pimenton (Spanish Smoked Paprika)
1 Tbsp butter
squirt of sherry vinegar