Nov 3

Nov 3 Chunky "Romesco" Sauce

This recipe was inspired by my beautiful friend Amanda. My son and I were visiting her for a play date and she made this amazing Romesco style sauce. I was eating it by the spoonful ( please don't judge me), and have not been able to get it out of my mind since!

She served it with a roast chicken and smoky grilled eggplant. I served it over salmon, and then the next night with potato pancakes. I think there is no going wrong ( like I said, I could eat it by the spoonful).

I used basil in this variation. It would also be lovely subbing parsley, oregano, or a mix of all. Really whatever you have on hand! Enjoy!

Prep Time: 20 min

3 roasted red peppers, peeled and diced small, or 3 cups canned roasted red peppers diced

3/4 cup currants

1 cup toasted pinenuts

1/2 cup capers ( rinsed and drained)

1 tbsp crushed garlic caramelized in, 1/2 tbsp butter and 1/2 tbsp olive oil

2 tbsp olive oil

2 tbsp red wine vinegar

3 tbsp fresh basil chopped

sea salt and pepper to taste

Chunky Romesco Sauce

Roast peppers on the stovetop, peel, seed and dice. I like to place my peppers over the open flame of my gas stove, turning occasionally until black and blistered on most of the surface area. When nicely roasted, place in a ziplock bag or sealed container with a little ice. This helps to steam off the peel and makes them very easy to clean. Just let rest 5- 10 min and then rub off the peel under running water.

Toast pine nuts over low heat in a sauté pan. Tossing and moving constantly to not burn. Remove from heat and hot pan into bowl as soon as they reach a nice golden color.

Mix together first 4 ingredients . Heat 1/2 tbsp butter and 1/2 tbsp olive oil in sauce pan, when beginning to foam add crushed garlic and stir constantly until just turning golden. Add to bowl with other ingredients.