Romesco sauce

The first thing that struck me about Romesco sauce was its beautiful rust color. Rust is one of my favorite colours, even when I see it in the colour of the polluted Bangalore sky. Add to this colour, rich creaminess, and you have one of the finest sauces one can imagine.

Romesco comes from Tarragona, Spain, and traditionally fishermen eat fish with the sauce. The sweetness of the peppers, creaminess of almonds, warmth of balsamic vinegar and pungency of garlic—all of this makes its flavours wonderfully complex.

Romesco Sauce
Adapted from The Kitchn

4 roasted bell peppers, chopped
½ cup parsley, chopped
50gms roasted almonds
4 cloves of garlic, chopped
1 slice of bread
3 + 2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp smoked paprika
Salt to taste

1. Heat 2 tbsp of olive oil in a pan, and toast the slice on bread the in it. When the bread is a bit cool, tear it up into pieces.

2. Blend the bell peppers, parsley, almonds, garlic and bread till smooth. Add the olive oil, paprika and vinegar, and blend one more time. Finally, add salt to taste.