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Food for Thought Friday: a fav sauce for summer 🌶
 

Hello!

I'm at my parents' house in rural Pennsylvania for the next week where it's prime summer (compared to San Francisco where it's been somewhat foggy and chilly, womp womp). This PA weather is making me want to grill veggies... which means I need to remind you about one of my very favorite summer sauce recipes: Romesco!

This sauce is extremely versatile - you can use it as a dip, put it on grilled meat or veg, dip bread in it, or use it for pasta. It's vibrant and delicious and adds a tasty punch to whatever you're eating. Also great for dipping raw veg straight out of the fridge!

Romesco is what I refer to as a cold, blended sauce, or more specifically a non-cooked sauce that you make quickly using a machine. I prefer an immersion blender + pyrex setup (see details/recs here), but you could also use a food processor or blender. Read more about GPJ sauces/guide here.

Happy end of July and happy cooking, as always! I hope you'll give this recipe a try and, as always, report back!

Love,
Jess


Classic “Red” Romesco Sauce - adapted slightly from Pinch of Yum’s 5-Minute Romesco
takes about 5 minutes, makes about 2 cups of sauce

Ingredients:
  • 1 12-oz jar of roasted red peppers, *peppers removed from liquid but save liquid in case you need a little*
  • 1 to 1.5 cups *red* cherry, grape, or other tomatoes
  • 1 cup raw almonds
  • 3-5 whole sprigs fresh parsley - I use the whole sprig and blend the stems right in. Quickly chop the parsley into a few sections so it blends more easily, especially if using the immersion blender
  • 1 teaspoon kosher salt (or more to taste)
  • 1-3 cloves garlic
  • juice of half a lemon
  • optional - dash of sherry vinegar, about 1 tsp or to taste
  • optional - dash of paprika, about 1/4 tsp
  • optional - dash of fresh ground black pepper

Instructions:
  1. Pulse/blend everything together in a blender, food processor, or using an immersion blender in a tall jar/4-cup pyrex until blended to your liking. I like to keep it a little chunky - you should see small white pieces of almonds, but they should be so small that you wouldn’t know they’re almonds.
  2. If it’s too thick or you’re having trouble blending, you can add a little liquid from the roasted red peppers, more olive oil, or a tiny bit of water. Taste and adjust flavors, especially salt, olive oil, and lemon/vinegar!

GPJ Notes:
  1. Make sure you remove the peppers from the liquid versus dumping in the whole jar - too much liquid makes it too liquidy. It’s also easy to roast your own red peppers if you feel so inclined - just google it!
  2. This tastes great with SO many things, but I especially love it with cooked green vegetables like broccoli, asparagus, green beans, etc. And it’s really awesome with carrots and celery crudités, which may sound weird but they just work!
  3. In the winter I have also used fire-roasted canned tomatoes and those also work fine, just use a little less and make sure you don’t add too much liquid.
All photos are taken by me and recipes written by me, unless otherwise noted.

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

    I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.


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