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