Salsa romesco

Name: Salsa romesco
Total time: 45 min
Ingredients: 2 large red pepper (you can also buy readymade grilled red peppers); 1 garlic clove; 1 small red onion; 75 g almonds; fresh thyme; sherry vinegar (or other tasty vinegar); 1 dl olive oil; salt; pepper; if needed 1 slice of dry bread

Cook 45 min 4 servings

A special spread for your cheese and bread - our recipe for Salsa Romesco is a beautiful addition to almost any occasion involving bread and cheese. The sweet and intense flavour of the grilled pepper is wonderfully complemented by savoury notes of garlic, onion and thyme - and balanced to perfection with vinegar.

Copy link

ingredients

2 large red pepper (you can also buy readymade grilled red peppers)
1 garlic clove
1 small red onion
75 g almonds
fresh thyme
sherry vinegar (or other tasty vinegar)
1 dl olive oil
salt
pepper
if needed 1 slice of dry bread

preparation

Preparation

Place the red peppers on a baking sheet and place them under the grill in the oven. Let them scorch on all sides and then place them in a bowl with film around. Leave for 7-10 minutes. The steam from the hot peppers will loosen the skin on the peppers. Remove the skin, stems and seeds from the pepper and place in a bowl with the remaining ingredients except bread, vinegar and half of the olive oil. Blend with a hand blender until it is a uniform mass. If needed add more oil in the process. Season with vinegar. If the salsa is very wet, you can use the dry bread to give it a slightly firmer consistency.

If there’s any romesco salsa left, it also does incredibly well as spread in a sandwich.