romesco sauce
author: quincesandkale
cuisine: Vegan
- 4 cloves garlic
- ½ cup hazelnuts
- 2 medium red capsicums
- ¼ cup olive oil
- 2 tsp sherry vinegar
- 1 tsp smoked paprika
- salt to taste
- a pinch of chilli powder (optional)
- Preheat the oven to 180C
- Roast the hazelnuts for 10 minutes and remove
- Roast garlic until soft about 20 minutes and remove
- Roast the capsicums until soft and peel and deseed them
- Place all the ingredients into a food processor and purée. I like to leave mine a little chunky.
- Taste and season with additional salt, vinegar and chilli as needed.
Recipe by quinces and kale at http://quincesandkale.net/recipes/roasted-cauliflower-with-romesco-sauce/
3.5.3251