2013 Food Preservation Season: Sweet Pepper Romesco

October 25, 2013 · 4 comments

sweet pepper romesco // Wayward Spark

What: sweet pepper romesco

Main ingredients and where I got them: I got another box of reject sweet peppers (red bells, ‘lipstick’,  and orange Italians) from Gathering Together Farm, and the tomatoes and garlic came from my parents’ farm.

How much: A lot. I think it ended up with around 12 cups.

Recipe: 

I looked at this one and this one and then went my own way.

roasted sweet peppers (lots)
roasted tomatoes (less)
olive oil (lots)
toasted hazelnuts
toasted almonds
garlic
champagne vinegar ( a couple splashes)
smoked paprika (NOT optional, in my opinion)
salt
 

Whiz everything in a food processor until smooth. Add more of the various ingredients until it’s to your liking.

Other Comments: 

The first time I ever had romesco was in the kitchen of the Gathering Together Farm restaurant. JC, the chef, had new potatoes with romesco and good aïoli on the menu, and no one would order it. Maybe, like me, they didn’t know what the heck romesco was and shied away from the unknown, but after a sample, I was all in. This stuff is SO good.

Romesco recipes vary widely, and from what I’ve seen, most of them include roasted peppers, nuts, garlic, olive oil, a bit of vinegar, and stale bread/bread crumbs. Some contain tomato products, maybe parsley, and other spices. I didn’t feel compelled to follow a recipe too precisely, so I just threw various tasty things into the bowl of the food processor, and the final product was delicious without trying too hard.

It seems like romesco is often paired with roasted potatoes, and I’ve enjoyed it that way several times. Beyond that, however, it’s super versatile. I eat it on bread with or without plain chévre, over rice or other grains, in a sandwich, or on savory crepes. I bet it would be great dolloped on a creamy soup or blended into a salad dressing.

I roasted the peppers using this method.

I don’t think this spread would be safe to can in a home kitchen, but I’ve found it freezes really well. I spooned it into half-pint jars before freezing, and that seems to be an amount that we can easily get through before it goes bad. I’m going to guess that this stuff will keep up to two weeks in the fridge, but so far, it’s never lasted that long at my house.

roasted peppers // Wayward Sparkroasted peppers and roasted tomatoes  //  Wayward Sparksweet pepper romesco // Wayward Spark

This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.

{ 3 comments… read them below or add one }

Mia October 25, 2013 at 11:57 am

The peppers are a low acid plus the olive oil makes this freezer only. It might be able to be pressure canned but it would change it a lot.

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anne October 26, 2013 at 7:06 pm

Yum! I’m inspired. Love your work!

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Rachel October 27, 2013 at 4:28 pm

This sounds great – I’ve only done pickled hot peppers or frozen sliced sweet peppers… guess I’m not very imaginative with peppers. It’s past pepper season in New England (straight into cider and applesauce now), but I’ll keep this in mind for next year. This is a wonderful series of posts that you are doing, thank you!

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