I don’t think the snow is ever going to stop falling. And even if it does, it’s never going to melt. Because the snow gods hate me and want to punish Chicagoans for thinking they were going to get an easy winter following a snowless December, I whipped up a batch of romesco sauce to remind me of summer and its beautiful fresh flavors. Romesco is a fresh Spanish sauce typically used with seafood, but can be utilized with roasted vegetables or poultry.
Note: I had written this post several weeks ago thinking that certainly the snow would start falling. It never did and it’s even 55 degrees out today. The sun in shining and the birds are chirping. Life feels pretty good in Chicago. Perhaps this is just naive optimism, but could we really have no snow coming?
To me, Romesco tastes like summer.
I also want to note that this recipe utilizes smoked paprika which will add a smoky flavor to the sauce mimicking the flavor a charcoal grill provides. I highly recommend you do not use sweet or hot paprika as the flavor profile will fall a little flat. The smoky element adds something unique and interesting to the sauce.
- 1/2 large red pepper, roasted (or 1/4 c jarred roasted red pepper)
- 1 tomato, quartered
- 2 tbsp orange juice
- 1 tbsp almonds
- 1 tsp garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
1. Prepare your ingredients by measuring out the spices, almonds, and orange juice. Mince the garlic, cut the tomato into quarters and chop the red pepper into smaller pieces.
2. Place all the ingredients into a food processor with 1/4 tsp salt. Turn the food processor on and allow the sauce the blend. If you prefer a chunkier sauce, this will take about 2 – 3 minutes. For a smoother sauce, 5 minutes will do.
3. Serve the sauce immediately. If you are making this ahead of time, place the sauce in an airtight container. The sauce will stay fresh for up to two days in the refrigerator. If the sauce begins to separate, just stir it together with a spoon.