Romesco

Nutty, red, robust spread for veg, meats, breads, and more!

Makes about 2 1/2 Cups of Spread

PREP: 15mins // GRILL: 30mins // ASSEMBLE: 20mins

Sauce

  • 2 Red Bell Peppers (Charred, peeled, seeded)

  • Coconut Fat 1 Can Coconut Milk (just take the white solid part)

  • 2/3 Cup Almonds (Roasted, Unsalted)

  • 2 Tbsps Tomato Paste

  • 1 Tsp Harissa

  • 1 Tbsp Red Wine Vinegar

  • 1 Tbsp Pomegranate Molasses

  • 1 - 2 Tbsp Extra Virgin Olive Oil

  • 1 Tsp Ground Coriander (couple extra pinches)

  • 1/2 Tsp Black Pepper

  • 1/2 Tsp Honey (Depending on the sweetness of Pom Molasses)

  • 1/2 Tsp Kosher Salt (Maybe more, to taste)

  • 1 Tbsp Olive Oil (For Grilling)

Note

  • Best to not chill the Romesco after blended so it remains warm from the grill

Char / Peel Peppers

  1. Preheat the grill on high

  2. Coat the peppers, onion grilling olive oil

  3. Place the peppers on the grill, removing after each is sufficiently charred

  4. Place the charred peppers into a bowl and cover with plastic or a lid to steam the skins off the peppers

  5. After the peppers have cooled slightly peel the blackened skin off and discard the seeds

Make the Salsa

  1. Add the peppers to a blender or to a container to emulsion blend

  2. Add Almonds, Coconut Fat, Tomato Paste, Pom Molasses, Oil, Vinegar, and seasonings to the same container

  3. Give the blender a few pulses to start incorporating everyone together (best to not over blend here, so stop as soon as a chunky spread forms)

  4. Taste for acid, for heat, and for salt, and sweet

  5. Add more of the above ingredients to your desires, and enjoy the spread un-chilled for the rest of the day, or keep in the fridge for future use up to 2 weeks