Paleo Romesco Sauce

Romesco Sauce is the duck's nuts. It takes everything from 'ho hum' to 'shit yeah!' in a splodge of a spoonful. It's especially awesome on grilled seafood and pork, or as a healthy dip with veg sticks. INGREDIENTS
  • 2 red capsicum, quartered
  • 3 cloves garlic
  • 1/3 cup tomato passata
  • 1/2 cup blanched almonds, toasted
  • 1 1/2 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons coconut sugar (optional)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • sea salt and black pepper to taste
  1. Preheat oven to 225 degrees Celsius
  2. Remove loose papery skin from garlic, but leave the 3 cloves encased in the thicker skin. Wrap the garlic cloves in a small piece of foil
  3. Place the capsicum quarters skin side up on a tray and along with the garlic, roast for 30 minutes, until capsicum skin blisters and blackens
  4. Place the capsicum in a bowl covered in plastic wrap for 5 minutes or so, then when they are cool enough to handle, peel off the skin and remove seeds
  5. While the capsicum and garlic are roasting, gently toast your almonds in a dry frypan (don't take your eyes off those little suckers!) throw the toasted almonds into your food processor and whizz to a rough crumb
  6. Squeeze the roasted garlic cloves out of their casing and add this to the almonds along with all other ingredients
  7. Season to taste then give yourself a high five
Tip: Smoked paprika makes all the difference in this sauce, so don't be a noddy and go get some.   By: Holly Purdy, InnerFight Foodie