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.
Stir in remaining oil, vinegar,and basil. Season with salt and pepper to taste. Serve over everything!