(Image credit: Joe Lingeman)
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Press down on the bell pepper with the heel of your hand to flatten it slightly.\r\n “,”image”:{“id”:”58e5132d7f936080ff10e7905e48929dcdee6e1f”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.515-04:00″,”updated_at”:”2017-07-14T11:13:57.515-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0627.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c393d04346045f5122552fcd1632c54411994b81″,”caption”:”Toast the bread and blacken the vegetables. Place the baking sheet under the broiler. Flip the bread once the first side is lightly toasted, after about 1 1/2 minutes. Once the second side is toasted, after another 30 seconds, remove the bread from the baking sheet. Continue to broil the tomato and bell pepper until their skins blacken, about 9 minutes more. Broilers vary, so keep an eye on how quickly the ingredients cook.”,”image”:{“id”:”c393d04346045f5122552fcd1632c54411994b81″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.547-04:00″,”updated_at”:”2017-07-14T11:13:57.547-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0635.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”097455adf3e7310e9288b11cfb579bdac6a4d640″,”caption”:”Steam vegetables and peel. Transfer the tomato and bell pepper to a bowl. Cover tightly with a pot lid, aluminum foil, or plastic wrap and set aside to steam until cool enough to handle, about 5 minutes. Peel and discard the skin from the tomatoes and bell peppers.”,”image”:{“id”:”097455adf3e7310e9288b11cfb579bdac6a4d640″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.619-04:00″,”updated_at”:”2017-07-14T11:13:57.619-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0644.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”68c387c16d2aaf0fb422f61d3e0bc5d5c78d1d5c”,”caption”:”Steam vegetables and peel. Transfer the tomato and bell pepper to a bowl. Cover tightly with a pot lid, aluminum foil, or plastic wrap and set aside to steam until cool enough to handle, about 5 minutes. Peel and discard the skin from the tomatoes and bell peppers.”,”image”:{“id”:”68c387c16d2aaf0fb422f61d3e0bc5d5c78d1d5c”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.670-04:00″,”updated_at”:”2017-07-14T11:13:57.670-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0654.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”30a19f8e64c62ec512edb39dae0a9eacd580db4c”,”caption”:”7. Torn bread, garlic, almonds, hazelnuts, salt, paprika \u0026 red pepper flake in food processor”,”image”:{“id”:”30a19f8e64c62ec512edb39dae0a9eacd580db4c”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.720-04:00″,”updated_at”:”2017-07-14T11:13:57.720-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0664.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”58230156dae4b3671739a6196d0ae76206e9b934″,”caption”:”8. Bread → red pepper flake ground to coarse meal”,”image”:{“id”:”58230156dae4b3671739a6196d0ae76206e9b934″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.754-04:00″,”updated_at”:”2017-07-14T11:13:57.754-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0670.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”548d221b03db99e59ab74d5cbaadc23930986d9e”,”caption”:”Blend the sauce. Tear the toasted bread into bite-sized pieces and place in the bowl of the food processor fitted with the blade attachment. Add the garlic, almonds, hazelnuts, salt, paprika, and red pepper flakes. Process until the nuts are ground into a coarse meal, about 45 seconds. Add the bell pepper, tomato, and vinegar and blend until smooth, about 30 seconds. With the motor running, drizzle in the remaining 6 tablespoons of olive oil and process until incorporated.”,”image”:{“id”:”548d221b03db99e59ab74d5cbaadc23930986d9e”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.797-04:00″,”updated_at”:”2017-07-14T11:13:57.797-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0682.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9a10c0c7eac80922ec6c2a9e2e51c3edd7cd960f”,”caption”:””,”image”:{“id”:”9a10c0c7eac80922ec6c2a9e2e51c3edd7cd960f”,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:13:57.859-04:00″,”updated_at”:”2017-07-14T11:13:57.859-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0743.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Romesco is the ultimate summer vegetable sauce. Made from stale bread (!) and burned vegetables (!) and transformed by the power of olive oil and a blender, to know this sauce is to love it. This Spanish sauce is silky like the best pesto — full of body and richness from ground nuts and a punch of flavor from garlic. But romesco has something pesto doesn’t: a generous kick of heat from cayenne pepper and a vibrant orange hue.
Consider romesco your new-go-to kitchen condiment that pairs well with just about everything from grilled seafood and charred vegetables, to tortilla chips and toasted bread. Here is everything you need to know about making romesco sauce at home.
Jonathan Wilhoite Blog 