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Romesco

Name: Romesco
Ingredients: 2 Red capsicums, roasted until the skin is blistered, then peeled (Main); 4 Garlic cloves, roasted; 1 large Tomato, ripe, roasted until soft; 125 g Whole blanched almonds, or hazelnuts, roasted; ¼ tsp Sweet smoked Spanish paprika (Main); 1 Tbsp Red wine vinegar, or sherry vinegar; 2 Tbsp Extra virgin olive oil; 1 pinch Dried red chilli (Main)

Tam West

Bite

The recipe for this Spanish capsicum and almond sauce comes from Sarah Ginella and Nico Mendez of the Barulho bistro in Parnell. It is perfect for serving over their moqueca, a Brazilian fish soup/stew.

2	Red capsicums, roasted until the skin is blistered, then peeled (Main)
4	Garlic cloves, roasted
1 large	Tomato, ripe, roasted until soft
125 g	Whole blanched almonds, or hazelnuts, roasted
¼ tsp	Sweet smoked Spanish paprika (Main)
1 Tbsp	Red wine vinegar, or sherry vinegar
2 Tbsp	Extra virgin olive oil
1 pinch	Dried red chilli (Main)

Blend all ingredients with a stick blender, leaving some nuts a bit chunky for texture. Add salt and pepper to taste. Keeps in a jar in the fridge for weeks.