Casablanca Style Romesco Sauce
Yield: 2 Cups
1 Cup Roasted Red Peppers (2 to 3 peppers)
2 Tablespoons Casablanca Seasoning
1 ½ Cup Extra Virgin Olive Oil, Divided
½ Cup Sliced Almonds, Roasted
1/3 Cup Artisanal Bread Crumbs
2 Tablespoons White Balsamic Vinegar
½ Teaspoon Hawaiian Alaea Salt
¼ Teaspoon Crushed Pink Peppercorns
This recipe is another great example of Farmhouse Fusion – a blend of flavors from different cultures (without belonging to any one of them) that creates a unique flavor all its own. We started with farm fresh red bell peppers, roasted to perfection and sealed with extra virgin olive oil. We used these as the base for a classic Spanish Romesco sauce, and combined our Romesco with a North African seasoning paste. The result is a thick sauce that makes a great spread on bruschetta, a dip for grilled vegetables, or a condiment for grilled fish. It also makes a great base dipping sauce for our Lamb Meatballs. No matter how you use it, this is guaranteed to be a favorite with your guests! And to make it even more flavorful, use Spanish Extra Virgin Olive Oil, as it will add a little tartness to the sauce.
Combine seasoning blend and 2 tablespoons olive oil in small bowl. Mix well with a fork, cover and refrigerate until a pasted has formed, about 1 hour.
Place roasted peppers, almonds, breadcrumbs, vinegar, and seasoning paste in a food processor until the mixture has an artisanal texture – that is, coarse but uniform. Slowly add 1 cup olive oil, and pulse until sauce is well blended and smooth. If you prefer a thinner consistency, add more olive oil, 1 tablespoon at a time, until desired consistency has been reached. Remove mixture from processor and place in a bowl. Add salt and pepper, stir to combine, cover, and allow to stand for 30 minutes before serving. If using with Lamb Meatballs, heat sauce before serving.
MorningStar Kitchen Seasonings Featured in this Recipe
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Adapted for Home Chefs
from the North African
Classic Harissa.Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment.