I’m ashamed to admit, It has happened more than once. I used one or two roasted red peppers in a recipe, such as a frittata or tofu scramble, and then when I returned to retrieve a couple more a week later, maybe some toast, they had gone moldy. Then the guilt seeps in for tossing yummy, not so cheap, piquillo peppers.
I have a solution! If you don’t have an immediate idea for another use, you can use your roasted red peppers to make a delicious spread that you can toss over vegetables, fish, on toast or with eggs. It’s flexible as well, so you can experiment with what you have on hand. It will also last more than a week in the fridge-theoretically.
What is romesco sauce? For the unacquainted- it’s a sauce used in Spain that is often used for tapas. The first time I experienced eating this creamy goodness over a bed of roasted asparagus was on a trip in Barcelona, Spain. Since I cannot eat dairy, I almost subjected myself to watching the others at the table enjoy this delicious tapa until I summoned enough courage to inquire about the main ingredients. To my delight, the creaminess was due to the almonds and it was diary free! Music to my ears.
However, I’ve made variations in the past and although family members never complained about finishing the leftovers, I personally have found them too rich and never finished them. Also charing the bell pepper over a stove or under a broiler, peeling and cutting it is an extra fussy step that is too much of a headache to do with a grumbly stomach on a weekday.
My inspo for the riffing on ingredients came from one of my favorite spots in Los Angeles, Botanica- thank you!
Pantry Romesco Sauce
- The remainder of a jar of roasted red pepper
- ½ cup of sprouted almonds (I prefer to do ½ cup almonds, ¼ cup hazelnuts)
- 2-3 roughly chopped garlic cloves
- 1-2 serrano peppers if you like some spice
- Splash of olive oil, add more to desired consistency
- Handful of cilantro
- Salt and pepper to taste
- Splash of vinegar and/or lemon juice
Directions:
- Blitz all ingredients in a food processor until desired thickness
- Add more salt or vinegar/lemon to taste.