Mamacita's Salsa Fresca Romesco Sauce
Prep: 20 min
Cook: 30 min
1 cup Mamacita's Salsa Fresca, well-drained; reserve liquid
2 large red pepper
1 serrano pepper, seeded and chopped
1/2 cup toasted pine nuts (substitute with walnuts if needed)
2 slices white bread, cubed
2 1/2 teaspoon salt
2 1/2 teaspoon vinegar
1/4 cup olive oil
First take the whole red peppers and place them on a sheet pan, putting them under the broiler on the top rack of your oven until charred, almost completely black. Set them aside in a glass bowl covered in plastic wrap for 15-20 minutes—the steam will allow you to peel the skin off of the peppers, but be careful because they will still be warm! While the peppers are steaming, cut up a carrot and put it in a pan on medium high heat, cover with water and add a pinch of salt. Cook until soft, about fifteen minutes, and set aside. After removing the stems and seeds of the peppers, cut them up and set aside with the carrot.
In a food processor, pulse the peeled peppers, carrot, chopped serrano, Salsa Fresca, nuts, cubed slices of bread, salt, vinegar, and about a 1/4 cup of liquid from Salsa Fresca. Once smooth, begin drizzling in olive oil until the sauce is a consistency of applesauce. Add more liquid if necessary.
The sauce can be served with chicken, fish, or steak like we did! Enjoy!
Kelly + Kyle