Romesco Sauce on the Arteflame Grill – Smoky and Rich

Introduction

Romesco sauce is a classic Spanish sauce, perfect for grilled meats, seafood, and vegetables. Made with roasted red peppers, tomatoes, garlic, and almonds, this sauce gets an extra smoky twist when prepared on the Arteflame grill. The unique grilling method enhances the depth of flavor as the ingredients cook evenly on the flat top, with the hotter zones near the center creating the perfect environment for roasting peppers and tomatoes. This sauce is versatile, bold, and the ideal companion to your grilled creations!

Ingredients

• 3 large red bell peppers
• 4 ripe tomatoes
• 1 head of garlic
• 1/4 cup raw almonds
• 1 slice of rustic bread
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Fire Up the Arteflame:

Pour vegetable oil on three paper napkins, place them in the grill, and stack firewood over top. Light the napkins and let the grill heat up for about 20 minutes until it's ready to start roasting.

2. Roast the Peppers and Tomatoes:

Place the whole red bell peppers and tomatoes on the hot flat top griddle, close to the center for maximum heat. Roast until the skins of the peppers blister and char, turning occasionally (about 10-12 minutes). Roast the tomatoes until soft and slightly blackened. Move to a cooler section once they're done.

3. Roast the Garlic and Bread:

Cut the top off the garlic head and drizzle with olive oil. Place the garlic on a cooler part of the cooktop and roast until soft and fragrant (about 8-10 minutes). While the garlic roasts, toast the slice of rustic bread on the flat top until golden and crisp on both sides.

4. Toast the Almonds:

Move the almonds to a warm but not too hot section of the flat top and toast them lightly for about 2-3 minutes, stirring occasionally to prevent burning.

5. Blend the Ingredients:

Once everything is roasted and cooled slightly, peel the skins off the peppers and tomatoes. Place the roasted peppers, tomatoes, garlic, toasted almonds, and bread in a blender or food processor. Add the smoked paprika, red wine vinegar, and olive oil. Blend until smooth.

6. Season and Serve:

Season the Romesco sauce with salt and pepper to taste. If the sauce is too thick, add a little more olive oil or water to reach your desired consistency. Garnish with chopped parsley if desired and serve with grilled meats, seafood, or vegetables.

Tips

• For an extra smoky flavor, leave the peppers near the center of the grill for more charring.
• Adjust the thickness of the sauce by controlling how much olive oil or liquid you add while blending.
• Romesco sauce can be made ahead of time and stored in the fridge for up to 5 days.

Variations

1. Spicy Romesco Sauce: Add a roasted chili pepper for heat and a dash of cayenne for extra spice.
2. Nut-Free Romesco: Replace almonds with toasted sunflower seeds for a similar texture without the nuts.
3. Herby Romesco: Blend in a handful of fresh cilantro or parsley for a herb-forward flavor.
4. Tomato-Heavy Romesco: Use more tomatoes and fewer peppers for a tomato-based twist on the classic.
5. Creamy Romesco: Stir in a few tablespoons of Greek yogurt or sour cream for a tangy, creamy version.

Best Pairings

• Grilled lamb chops
• Grilled shrimp or fish
• Grilled asparagus or zucchini
• Crusty bread for dipping
• Roasted potatoes or sweet potatoes

Conclusion

This smoky, rich Romesco sauce made on the Arteflame grill brings a deep flavor to anything it touches. The roasted red peppers, garlic, and almonds come together for a bold sauce that enhances grilled dishes. Serve it with chicken, seafood, or veggies for an unforgettable meal!