The first time either of us had romesco sauce was last summer at Tom’s parent’s lake cottage. My mother-in-law & brother-in-law blended the sauce of roasted red peppers, almonds, stale bread & olive oil to go with freshly grilled green onions & it was the perfect al fresco appetizer for a hot late afternoon.
So I was pretty excited that romesco sauce was part of this week’s Food Matters Project recipe. I was less excited about turning on the oven to roast potatoes & chicken, but the end result made any extra heat in the house completely worthwhile.
We served our simply roasted potatoes & chicken thighs with grilled green onions & blistered Padrón peppers, all fresh from the farmer’s market, & happily dunked everything in the waiting bowls of romesco sauce.