Cheat-y Romesco
Servings:
8 people
This is a quick way to recreate that classic dressing, without the faff or inconvenience of roasting and de skinning your own peppers (by all means do so, it is better). For a quick sauce form the store cupboard this quick one is a win. Ideal with grilled loin or haunch steaks.
Ingredients
- 1 jar (c.250g) of cooked and peeled sweet peppers (drained)
- 20 walnut halves
- 2 anchovies
- a pinch chilli flakes
- 1 tsp toasted cumin seeds, crushed
- 1 tsp smoked paprika
- 1 clove of garlic
- a pinch chilli flakes
- a handful breadcrumbs
- a dash sherry vinegar
- salt
- good extra virgin olive oil
Instructions
- Place the peppers in the jug blender with a dash of the sherry vinegar, the walnuts, the chilli, cumin, garlic, paprika, anchovies and breadcrumbs.
- Drizzle in a load of olive oil until about quarter of the way up the peppers. Blitz to a smooth thick puree – adding additional oil and some of the liquid from the peppers if needs be.
- Taste, season with salt and add a little more sherry vinegar if it tastes a little flat. Transfer the dressing to a bottle or tub and set aside for later use.
Recipe Notes
Whilst this dressing is a win for grilled meats - it'll also make an excellent addition to a sarnie or a salad plate or as a dip for some crispy fries.
This is a quick way to recreate that classic dressing, without the faff or inconvenience of roasting and de skinning your own peppers (by all means do so, it is better). For a quick sauce form the store cupboard this quick one is a win. Ideal with grilled loin or haunch steaks.
Ingredients
- 1 jar (c.250g) of cooked and peeled sweet peppers (drained)
- 20 walnut halves
- 2 anchovies
- a pinch chilli flakes
- 1 tsp toasted cumin seeds, crushed
- 1 tsp smoked paprika
- 1 clove of garlic
- a pinch chilli flakes
- a handful breadcrumbs
- a dash sherry vinegar
- salt
- good extra virgin olive oil
Instructions
- Place the peppers in the jug blender with a dash of the sherry vinegar, the walnuts, the chilli, cumin, garlic, paprika, anchovies and breadcrumbs.
- Drizzle in a load of olive oil until about quarter of the way up the peppers. Blitz to a smooth thick puree – adding additional oil and some of the liquid from the peppers if needs be.
- Taste, season with salt and add a little more sherry vinegar if it tastes a little flat. Transfer the dressing to a bottle or tub and set aside for later use.
Recipe Notes
Whilst this dressing is a win for grilled meats - it'll also make an excellent addition to a sarnie or a salad plate or as a dip for some crispy fries.
