The other day I browsed through YouTube videos on how to use a mort and pestle to see if I might pick up some new techniques. One video showed a chef making Spanish Romesco sauce. It reminded me of a New York Times version I wanted to try. After looking at several renditions, I decided to veer from traditional recipes and experiment so I could add red peppers and play with the spices. It is usually served on fish. Tonight, for dinner, I served it with cassava penne pasta beside fried prawns. Smoky, sweet and spicy with texture!
Romesco-Inspired Roasted Tomato and Red Pepper Sauce
Ingredients
2 organic red peppers
4 medium organic tomatoes
1 head of garlic unpeeled + 2 cloves raw garlic, peeled
1/2 cup raw almonds
1 slice homemade bread, toasted (see recipe on 8 January 2022 blog)
1 tsp ancho chilli powder
1/2 tsp smoked paprika
1/2-1 tsp Himalayan pink salt
grounded black pepper
juice of 1/2 lemon or lime
handful of finely chopped parsley
Method
Preheat oven to 200 c. In a shallow baking dish, place the two peppers and 4 tomatoes. Slice an X across the top of each of the tomatoes. Bake in the oven for about 40 minutes or until the tomatoes and red pepper skins begin to turn black. Take off the outer layer of the garlic head keeping the cloves intact; slice off one end of the garlic bulb so you can see the garlic flesh. Place the garlic bulb in a small covered baking dish and put in the oven for about 30-40 minutes, Spread the almonds on a baking sheet and put in the oven. Take the almonds out after about 10 minutes. Watch them to ensure they are crunchy but not burnt. When the peppers and tomatoes are done, take them out. Remove the garlic when the flesh is tender. Set the almonds aside to cool. Place the hot peppers and tomatoes in an airtight container, fasten the lid and let them cool. If possible, do all the baking beforehand.
Take one slice of bread out of the freezer and toast it on both sides. Place a large mort and pestle on the counter and add the roasted almonds, ancho chilli powder, smoked paprika, chopped parsley, salt, pepper and torn pieces of toasted bread. Pound and grind until you have an even texture. Add the flesh from the roasted garlic and the peeled raw garlic and pound until the garlic has thoroughly broken up and blended in with the almond meal.
Once the peppers and tomatoes have cooled, peel off the skins, remove the pepper seeds and cores; add the flesh and juice of the peppers and tomatoes to the mort. Pound gently until everything has thoroughly broken down; mix everything with a spoon. Taste and adjust flavours if needed.
Enjoy this sauce with pasta, bread or steamed vegetables! Store in an airtight container in the refrigerator.