Moomah the Magazine
Romesco Dipping Sauce

Romesco Dipping Sauce



• 1 large red pepper, seeds removed
• 1 large ripe tomato
• ½  cup blanched almond slivers
• ½  head garlic
• ½  cup extra virgin olive oil
• ¼  cup red wine or sherry vinegar
• ¼  tsp. red pepper flakes or cayenne pepper
• Herbamare salt to taste


PREHEAT oven to 350 degrees.

ROAST red pepper in oven for 20-25 minutes or over open flame on stove top until charred.

RUB garlic with olive oil and ROAST for 15 minutes.

ROAST TOMATO in over for 10 minutes, then PEEL skin off under cold water and REMOVE seeds.

PLACE roasted pepper in a bowl and cover for a few minutes, then PEEL skin off pepper under cold water.

GRIND slivered almonds in a food processor.

ADD roasted garlic, pepper and tomato, along with remaining ingredients, to food processor.

BLEND to a consistency of a thick puree.

SERVE with chicken tenders OR fish fillets.



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