Not-So-Classic Romesco Sauce

The traditional Catalonian Romesco is a simple blended sauce that is typically served with fish or roasted vegetables. Still, we can think of so many uses for this delicious zippy condiment. Our version is a departure from the classic because we don't use bread or tomatoes. However, it is just as tasty and the date syrup deepens the flavor for an unforgettable culinary statement. This recipe makes a lot of Romesco, so there's enough to use quite a bit as an accompaniment for salmon, tofu, or eggs; to slather onto toast; to dip crudité into; or to have on a grain bowl. This sauce keeps well for one week in a tight container in the fridge.

Ingredients

2 8-ounce jars of roasted red bell peppers (fire-roasted if you can get it!)

1/4 cup sherry vinegar

1.5 tbsp smoked paprika

1 cup blanched almonds (can also mix in blanched hazelnuts instead, or use half almonds + half hazelnuts)

6 cloves garlic

1 whole medjool date or 2 tbsp Just Date Syrup

1-2 tsp kosher salt to taste

Drain the bell peppers, but don't pat dry. The wetness of the bell peppers helps bring the sauce together. Add everything into a powerful blender and blend it up! You'll have yourself a thick, delicious sauce in no time.

by Sylvie Charles, MD