Background

• Place of Origin: Catalonia
• Romesco was created by fishermen in Tarragona to be eaten with fish
• It is very similar to the salvitxada that is eaten with a type of green onion called calçots during the traditional spring harvest festival barbecues
• You can use a jar of roasted red peppers to save time

Ingredients

• 2 whole red bell peppers or equivalent jarred roasted red peppers if lazy
• 4 tablespoons (¼ cup) almond flour, flakes, or slivers
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon chile flakes (or to taste)
• ¼ teaspoon smoked paprika

Instructions

1. Preheat the oven to 500 F.
2. Put peppers onto a baking sheet on aluminum foil (enough to cover them completely) and place them in the oven.
3. Cook for 20 minutes, turning halfway through until charred on all sides.
4. While peppers are roasting, toast the almonds over medium-low heat in a dry skillet until they brown slightly (3-5 minutes).
5. Turn off the oven and wrap the peppers in foil to steam for a few minutes while the oven cools. Add the garlic to the oven with skin on to roast it slightly and make the garlic flavor less harsh.
6. Once the peppers have cooled, remove the skin and seeds and add to blender
7. Add the rest of the ingredients and blend until smooth (or leave chunky if desired)