Romesco Sauce
Ingredients
- 6 tbsp Flax Farm cold-pressed linseed oil
- 2 tbsp Apple-cider or red wine vinegar You can use lemon juice, but you will probably want slightly less
- 2 large red peppers
- 3 cloves garlic
- 2 large tomatoes
- 25 g Hazelnuts or cobnuts
- 40 g Almonds blanched
- 1 tsp Smoked paprika optional
- 1 tsp Paprika
- Salt to taste
Instructions
- Roast tomatoes in a hot oven, about 220C for 15 minutes and remove seeds.
- Very lightly toast hazelnuts and almonds in the oven, about 180C until v light straw colour not brown. Watch very carefully, after a few minutes they cook much faster and can burn really easily. So Have a look every couple of minutes.
- Char-grill red peppers. Slice red peppers, de-seed and place flat under hot grill, skin side up. Grill until skin is black. Hold pepper under slowly running cold tap and the charred skin will come off. Place the skinned red peppers in the blender.
- Now add all the other ingredients to the blender and whiz until the sauce is thick but still somewhat textured.
- Serve warm or cold. Store in fridge up to 5 days.
- Add a small pinch of salt if required. I don't because it is so flavoursome it doesn't really need it.
