Romeso is a Spanish condiment which is super delicious and is also quick and easy to make. Here I have used jarred grilled peppers in oil so you can make this year round. I used Golden Sun brand and they were about $5. This recipe uses half a jar.
You won’t regret making this so give it a try. I served it with roast cauliflower and broccoli and we had it with slow cooked cannellini beans and leeks.
Romeso - makes about 2 cups
100g almonds, toasted - you could also use any nut or seed here
300g chargrilled peppers - from a jar. I used Golden Sun brand as you want them in oil not in brine
3 T olive oil
4 cloves garlic
2 tsp sweet smoked paprika
1 heaped T of tomato paste
2-3 tsp red wine vinegar
salt and black pepper
Zest of half a lemon (optional)
Roast the almonds in the oven. Cool.
Heat the oil in a small pan and add the garlic and sizzle for a bit before adding the paprika and tomato paste and let the sizzle a little bit more. Scrape everything into the blender along with the almonds, peppers, vinegar and pulse until chopped. I like it with texture but you can go as smooth as you like. Season to taste.
Super delicious on everything! This is a great one to make on the weekends for the week ahead.
We ate it with roast cauliflower, greens and slow cooked leeks and cannellini beans with a bit of Parmesan on top. Yum!
Slow beans and leeks
We use to make a version of this at White Tie Catering where we would braise beans in olive oil, prosciutto and chicken stock. So good!
Make a half recipe if eating as a side - That was enough for us and the kids.
2 large leeks or 4 small, washed and chopped
2 cloves garlic, chopped or crushed
2 cans cannellini beans, drained and rinsed
2 sprigs fresh thyme
1 bay leaf
about 2 cups chicken or vegetable stock
salt and pepper
Heat a good glug of oil in a medium pot and gently cook the leeks and garlic until soft. Add in the herbs and beans and then stock to cover and simmer for 30 minutes or so on a gentle heat. The liquids reduces and the starch from the beans makes them nice and creamy. Season to taste and remove thyme stalks and bay leaf.
Uses for Romesco…
Added on top of your favourite salad
on toast with crumbled feta, chili flakes and lemon juice
Spoon over roasted vegetables
Great with grilled or roast meats
Add it to a soft taco or wraps
Serve it with pasta with greens, chickpeas and feta
As a dip with crackers and vegetables
Eat it from the jar….