Introduction
Romesco sauce is a rich, smoky, and tangy Spanish sauce made with roasted peppers, almonds, and garlic. Preparing it on the Arteflame grill enhances its smoky flavor, making it a perfect pairing for grilled meats, seafood, or vegetables.
Ingredients
- 2 red bell peppers
- 1 large tomato
- 2 cloves garlic (unpeeled)
- 1/4 cup blanched almonds
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 slice of rustic bread (toasted)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper (to taste)
Instructions
Step 1: Fire Up the Arteflame Grill
- Light the Arteflame grill by soaking vegetable oil-soaked napkins under firewood and lighting them. Let the grill heat for about 20 minutes.
- Place the peppers, tomato, garlic cloves, and almonds on the flat cooktop for roasting.
Step 2: Roast the Ingredients
- Peppers and Tomato: Roast the red bell peppers and tomato, turning occasionally, until the skin is charred and blistered (about 6-8 minutes for peppers and 4-5 minutes for the tomato).
- Garlic: Roast the garlic cloves in their skins for 5-6 minutes, turning frequently.
- Almonds: Toast the almonds until lightly browned and fragrant, about 2-3 minutes.
- Remove all roasted ingredients from the grill and let them cool slightly.
Step 3: Peel and Prep
- Peel the skin off the roasted peppers and tomato. Remove the seeds from the peppers.
- Peel the garlic cloves.
Step 4: Blend the Sauce
- In a food processor or blender, combine the roasted peppers, tomato, garlic, toasted almonds, and toasted bread.
- Add the olive oil, red wine vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Blend until smooth, adding a splash of water if needed to adjust the consistency.
Step 5: Taste and Serve
- Taste the sauce and adjust the seasoning with more salt, vinegar, or paprika as desired.
- Serve the romesco sauce warm or at room temperature with grilled dishes.
Tips
- Customize Heat: Add more cayenne pepper for a spicier sauce.
- Smooth or Chunky: Blend the sauce until your desired texture is achieved.
- Use Stale Bread: Day-old bread works best for adding thickness to the sauce.
Variations
- Nutty Twist: Replace almonds with hazelnuts or walnuts for a different flavor.
- Herb-Infused Romesco: Add fresh parsley or cilantro for a bright, herbal note.
- Lemon Zest Romesco: Stir in a touch of lemon zest for extra tanginess.
- Garlic Lovers’ Romesco: Increase the amount of roasted garlic for a bold flavor.
- Simpler Romesco: Use jarred roasted peppers for a quick version.
Pairings
- Grilled Seafood: Serve with grilled shrimp, scallops, or white fish.
- Meats: Drizzle over grilled chicken, steak, or lamb.
- Vegetables: Pair with grilled asparagus, zucchini, or roasted potatoes.
- Dipping Sauce: Serve with crusty bread or roasted artichokes as an appetizer.
Conclusion
This Arteflame-style Romesco sauce delivers smoky, nutty, and tangy flavors that elevate any grilled dish. Its versatility and depth make it a must-have sauce for your grilling repertoire.
