Spanish Roasted Pepper Romesco

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.


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


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