Up your salsa game with this authentic Salsa Romesco recipe from Olé!
500g Ripe Tomatoes, cut in half
1 Red Chilli, split
4 Garlic Cloves, peeled
3 Large Red Capsicum
30ml Sherry Vinegar
50g Almond Flakes, toasted
175ml Good Quality Extra Virgin Olive Oil
80g Crusty Bread
Salt & Pepper
Add as much chilli as you are comfortable with!
Sherry vinegar can be substituted with a high quality red wine vinegar, or any vinegar really!
We prefer Australian olive oil from Arbequina olives.
Use day old baguette, or sour dough if possible.
At Olé we use this sauce with chargrilled broccoli but it pairs well with cheese, chicken, fish and other vegetables.
Preheat oven to 200 degrees.
Roast the red capsicum whole until the skin turns black (roughly 15-20 minutes) remove from oven, cover and allow to cool for 1 hour.
Reduce oven to 160 degrees.
Add tomatoes, garlic and split chilli to an ovenproof tray and drizzle with roughly 20mls of olive oil. Cover with foil and allow to confit in the oven for roughly 30-35 minutes, or until tomato has softened and garlic cooks through.
Toast the day old bread until golden brown at the same temperature making sure not to burn it.
Peel the blackened skin off the capsicum and remove seeds and stem.
Add tomato, garlic, chilli, roasted capsicum, toasted almonds, and crusty bread to a blender with the vinegar and blend on high.
Slowly add the remaining olive oil until the sauce emulsifies (thickens). Season with salt and pepper to taste.
Store in the fridge in an airtight container for up to 5 days.