Chef Andrew’s Romesco Sauce


A Great Sauce for Grilled Fish or Tacos


  • 3 Alegría Farms baby bell peppers
  • 1 Alegría Farms serrano pepper
  • 1 Alegría Farms heirloom tomato
  • 3 tablespoons chopped garlic
  • 1 small yellow onion
  • 1 ancho chili
  • 2 cups of water
  • 1 tablespoon toasted peanuts
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup of cilantro
  • Salt to taste


Step 1

Remove stem from tomato and dice into large cubes. Apply a generous pinch of salt and toss in a bowl. Let stand.

Step 2

Grill and char baby bell peppers, serrano pepper, ancho chili and onion. Hydrate the charred items in a bowl of water and set aside.

Step 3

Toast the dry spices in a sauce pot. Add chiles, tomatoes, onion, garlic and 2 cups of water to the pot, cover and let simmer for 15 minutes.

Step 4

Take ingredients from pot and blend with a hand blender, Vitamix or food processor. Blend in toasted peanuts, lemon juice and cilantro at end. Season to taste!

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