I am so excited to share a new magic elixir with you! Romesco Sauce MAGIC ELIXIRS. For those of you who don’t know, Romesco Sauce originates from Catalonia, which is a region of Spain near the Mediterranean. Traditionally made from a combination of roasted nuts, peppers, garlic, olive oil and spices, Romesco Sauce has been made by fisherman in the area since the 15th century to serve with fish.
I am thrilled to share my version with you. It is fantastic on so much more than fish! Add a generous scoop to eggs, blend with Whole30 mayo for a delicious dressing, use as a condiment for roasted chicken, steak, lamb or vegetables. This new magic elixir is definitely going to take your everyday Whole30 food from ordinary to extraordinary!Print
This versatile Whole30 sauce can be used on anything from eggs to fish to vegetables!
- 1 large red bell pepper
- 1 clove garlic, smashed
- ½ cup slivered almonds
- ¼ cup tomato puree
- 2 tbsp flat leaf parsley, chopped
- 2 Tbsp sherry vinegar
- 1 tsp smoked paprika
- ½ tsp cayenne
- ½ cup + 1 tsp extra virgin olive oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
Preheat oven to 500°F or set on broil. Place red pepper on baking sheet, drizzle with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place sheet pan on top rack of oven. Turn after 10 minutes and then every 5 minutes after that. About 20 minutes total or until charred on all sides.
Let the red pepper cool in a paper bag, then remove the charred skin and seeds.
Next, heat a frying pan over medium heat. When hot, place almonds in pan and toast them, until they are golden brown, about 4-5 minutes. Stir continuously so they don’t burn.
Place the first everything except the olive oil, salt and pepper into a food processor and blend until finely chopped. Then, while food processor is running, slowly pour the oil into the bowl. Add 1/4 tsp salt and 1/4 tsp pepper and pulse until combined well. You can add more salt and pepper to your taste.
Store in a mason jar in the refrigerator for up to 3 days.