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Spanish Roasted Pepper Romesco

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Serve as a dip for some toasted sourdough. Also makes a wonderful sauce for BC spot prawns, a spread for a grilled cheese sandwich or a crust for a roasted piece of fish.
Ingredients
  Sweet red bell peppers 6 , roasted, peeled and seeded (Maestroa)
  Garlic 2 Clove (10 gm), crushed
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Toasted slivered almonds 1 Cup (16 tbs)
  Sherry vinegar 2 Tablespoon
  Belgian endive 1 (Vivoa)
  Goat cheese 1⁄2 Cup (8 tbs)
  Sea salt To Taste
  Cracked black pepper To Taste
Directions

1.Roast Maestro™ peppers at 375ºF for 25 minutes. Let cool, peel and seed.
2.Purée peppers, garlic, almonds, olive oil and sherry vinegar. Make sure purée/dip is thick. Adjust by adding more nuts to add body. Add salt and cracked black pepper to taste.
3.Serve with Windset Farms™ Vivo™ endive as a “spoon” and sprinkle with goat cheese.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Taste: 
Spicy
Method: 
Blending
Dish: 
Dip
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Pep up your meal with a flavorful and spicy roasted pepper dip. Take a look at this amazing video that shares an excellent recipe for a Spanish style roasted pepper dip. The video is wonderfully presented and offers great serving suggestions too. Check it out...

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