romesco sauce
prep time
cook time
total time
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)
  1. Preheat the oven to 180C
  2. Roast the hazelnuts for 10 minutes and remove
  3. Roast garlic until soft about 20 minutes and remove
  4. Roast the capsicums until soft and peel and deseed them
  5. Place all the ingredients into a food processor and purée. I like to leave mine a little chunky.
  6. Taste and season with additional salt, vinegar and chilli as needed.
Recipe by quinces and kale at