Romesco Roasted Pepper Dip

Zowee!  That’s what I have to say about this dip.

I’m not sure why I should write more at this point, what more do you need to know other than “Zowee”?

Graduation parties, Memorial Day parties and weddings—tis the season of standing around outside and munching.   Apparently I like attention-grabbing flavors in my dips, and this definitely fits the bill.  But you may not want to wear white as you grab the bowl and lick it out…though I suppose you could wear a bib.

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Romesco originated in northeastern Spain (Catalonia), eaten most often with fish.  Ingredients are generally roasted red peppers, tomatoes, almonds and hazelnuts, vinegar, olive oil, and bread.   I have seen a few recipes that include roasted garlic, fennel fronds, and last but not least, ancho peppers.  Someday I will make it with anchos, someday soon….

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Roasting your own red peppers gives the most flavor, but the ones in the jar also work well with this dip.

About Roasting Peppers: If you have a gas stove, peppers can be set directly on top of the flame, then turned as the skin becomes charred.  Or you can roast them in the oven.  The skins will become black and blistered—sometimes they will slough off easily and sometimes you need to let them rest in a covered bowl for 10 minutes so they will continue to steam.  Then use a paring knife to scrape away the skin.

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If you like VISUALS, check out this slideshow about roasting peppers from the Serious Eats site.

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And if you like CATS…check out the Master Loungers with whom I live.

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I eat Romesco

• With corn chips
• On chicken or tofu
• On cooked potatoes
• With fish
• On my finger
• On toast
• On sweet potatoes
• With lamb
• I’ve never had it on a pizza but I imagine it would be good!

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I suppose this could be considered the second installment of the Pastes and Spreads Series.  Do two posts make a series?  There will be more, I love spreads.

I have made many a roasted red pepper dip, but this favorite is a slightly altered version of one from Deborah Madison’s Vegetarian Cooking for Everyone and the combination of nuts, red peppers, garlic, tomatoes, vinegar and oil is both bright and hearty.   Try it on a summer’s eve with friends!

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Romesco

Prep Time: 15 minutes (if the peppers are already roasted)

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Fry for a few minutes in a saute pan:

1 slice french bread    (for GF, I like the Udi’s Sandwich Bread)

Olive Oil

Add to a food processor with:

1/2 cup Almonds (Hazelnuts are great too)

3-5 Garlic cloves

4 Roma Tomatoes

1 3/4 cups Roasted Sweet Red Peppers   (or a 16 ounce jar, drained)

1/4 cup Parsley, chopped

1 Tablespoon Sweet Paprika   (Smoked Paprika would also be tasty)

1/8 teaspoon Cayenne (or to taste)

3/4 – 1 teaspoon Salt

Black Pepper

Blend a few minutes, then drizzle slowly while the food processor is running:

2-3 Tablespoons Sherry Vinegar or Red Wine Vinegar

3/4 cup Olive Oil

Taste and adjust seasonings. 

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Lounging is a serious business around here.