Romesco Sauce with Lacto-Fermented Peppers

Romesco Sauce with Lacto-Fermented Peppers
A classic Spanish dish given the Arbour treatment
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Romesco Sauce with Lacto-Fermented Peppers


For the Romesco

  • 4 cloves garlic
  • 50g olive oil
  • 60g flaked almonds
  • 1/2 can plum tomatoes
  • 40ml sherry vinegar
  • 2 dashes Chipotle Tabasco
  • Pinch salt
  • Pinch smoked paprika

For the lacto-fermented red peppers

  • 100g salt
  • 1L water
  • 1 sterilised jar
  • 4 whole red bell peppers

How to make

For the Romesco

  1. Pre-heat the oven to 180°c. Roast the garlic and almonds in a tray for 10 minutes.
  2. In a blender, add the lacto-fermented peppers (method below) olive oil, plum tomatoes, Chipotle Tabasco and sherry vinegar
  3. Blitz everything to a smooth paste
  4. Season with salt and smoked paprika to taste

For the lacto-fermented red peppers

  1. Torch the pepper skins on a grill or hob until charred, then peel and discard the burnt skin
  2. Cool down the peppers, remove stem and core
  3. Dissolve 100g salt in 1L of water to make the brining solution and add to the jar with the peppers
  4. Culture at room temperature for five days until bubbles start to form. If using a tight lid, open daily to release excess pressure
  5. Remove from the brine and blend with the other ingredients as per method above

Serve with chargrilled broccoli, white fish or red meat

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