Ingredients
For the Romesco Sauce:
4 roasted red bell peppers, jarred or freshly roasted
2 or 3 sweet-hot dried peppers, such as ancho or nyora
2 cups (480 ml) boiling water
1 cup (240 ml) extra-virgin olive oil
½ cup (70 g) almonds
3 tablespoons unflavored bread crumbs
2 garlic cloves, coarsely chopped
1 firm, ripe plum tomato, coarsely chopped
2 tablespoons sherry vinegar
Fine sea salt and freshly ground black pepper
For the Crudités:
2 to 3 pounds assorted raw and roasted vegetables, such as radicchio, carrots, asparagus, Romanesco broccoli, radishes, snap peas, cucumbers, and cherry tomatoes
Instructions
- For the Romesco Sauce:
- Char the red bell peppers under a broiler or on a grill until the skin is blackened. Place them in a bowl, cover with a towel, and steam for 10 minutes. Peel the skin, remove the seeds, and chop the flesh.
- Soak the dried sweet-hot peppers in boiling water for about 15 minutes, then remove stems, seeds, and chop.
- In a food processor, combine roasted red peppers, soaked dried peppers, almonds, breadcrumbs, garlic, and tomato. Pulse until coarsely blended. With the processor running, slowly stream in olive oil until smooth and creamy.
- Season with sherry vinegar, salt, and pepper. Adjust seasoning and texture with more vinegar or water if needed.
- Chill the sauce for at least 30 minutes to allow flavors to meld.
- For the Crudités:
- Wash, peel, trim, and slice the raw vegetables. Roast vegetables like asparagus or radicchio at 400°F (200°C) for 15-20 minutes or grill until tender and charred.
- On a large platter, arrange both raw and roasted vegetables in a visually appealing pattern.
- Place the chilled Romesco sauce in a small bowl in the center and serve immediately.
Notes
For spicier Romesco, add cayenne or hot sauce.
Use different nuts like pine nuts, hazelnuts, or cashews for variation.
Fresh herbs like parsley or basil can be added to the sauce for an extra burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes (for roasting vegetables)
- Category: Appetizer
- Method: Roasted
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
