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Roasted Pepper Romesco Sauce Dish

Roasted Pepper
Romesco Sauce

This classic Spanish sauce is a perfect accompaniment to any grilled meat or fish.

Prep Time 30 min Cook Time 10-15 min Serves 4


Red Bell Pepper Beefsteak Tomato

1 - Dried Ancho Chili
1/2 cup (125 ml) - Extra Virgin Olive Oil
1 - Ontario Greenhouse Beef Steak Tomato
2 - Ontario Greenhouse Red Bell Peppers

1 - Onion
1/2 cup (125 ml) - Roasted Pumpkin Seeds
2 - Garlic Cloves
2 tbsp (30 ml) - Sherry Vinegar
1 - Whole Wheat Bread Slice toasted & diced
2 tsp (10 ml) - Smoked Paprika
1 - Lemon zest & juice
2 tsp (10 ml) - Kosher Salt


1) Begin by soaking the dried Ancho chili in warm

water for at least 1 hour. 2) Meanwhile, toss the

tomato, pepper and onion in 2 tbsp of olive oil.

Place on a baking dish and broil on high, turning

frequently, for around 10 min , until charred on all

sides. Remove from broiler and cover baking dish

with foil for 15 min. 3) Peel and seed the tomato,

pepper and onion and place them in a blender.
4) Combine all other ingredients in the blender until

a smooth consistency is reached. Add consistency

with a touch of water if the mixture is too thick.