Quick Bites from Pender

Yellow Pepper & Pistachio Romesco Sauce

In Recipes on May 11, 2010 at 4:00 pm


Our first Spot Prawn Saturday of the season came together nicely — I was excited to find yellow peppers grown here in BC — then there was Washington State Asparagus, Watercress & Cilantro from Vancouver Island, BC Hothouse Tomatoes and Medicine Beach Market Sourdough Rolls.

The stars of the meal were the Fresh (caught mere hours earlier) Ouzo Steamed BC Spot Prawns — sweet, meaty & HUGE.  But where there’s seafood there should always be a dip, so I made this Yellow Pepper Romesco to act accordingly.

fried-bread minced-red-chili

A rich and delicious vegan condiment.  The pistachios and cumin lend a more North African flavour here, as compared to the Spanish Red Pepper Romesco I made a few weeks back.

A great match with grilled meats & tofu, poached/steamed fish & seafood, as well as roasted potatoes.  I mixed it with equal parts of mayonnaise to make a creamy dip for our prawns.  (You could also mix it with sour cream for an awesome baked potato topper.)

Yellow Pepper Romesco
About 2 Cups

Yellow Pepper 1 med
Raw Pistachios, shelled, unsalted ¼ C 60 ml
Country style white bread 1 slice
Olive Oil 2 T 30 ml
Yellow Tomato, cored & seeded 1 med
Garlic, halved 1 clove
Cilantro, chopped 2 T 30 ml
Ground Cumin 1 t 5 ml
Olive Oil 1/3 C 80 ml
Apple Cider Vinegar 2 t 10 ml
Fresh Red Chili, minced ½ med

C=cup               T=tablespoon             t=teaspoon

Broil the yellow pepper on a baking sheet, turning several times, until the skin is charred (about 20 min).  Remove from the oven and enclose the pepper in a closed paper bag until cool enough to handle.  Peel and remove seeds; set aside.

Toast the pistachios on a baking sheet @ 350 F until light golden and fragrant (about 5 min).

In a small frypan, heat the 2 T olive oil over med heat.  Fry bread until golden, turning once (about 3 min).  Allow bread to cool.

Combine the nuts, garlic and bread in a food processor.  Pulse until finely chopped.  Add tomato, cilantro, cumin, roasted pepper and s+p; process until smooth.  With machine running, gradually pour in vinegar and then the 1/3 cup olive oil.  Remove to a bowl and stir in minced red chili.  Adjust seasoning to taste.

Serve at room temperature.  Store covered in the fridge for up to 3 days.

I didn’t have a yellow tomato, so I had to use a red one — my romesco was a little on the orange side…tasty, but I really wanted a more of a yellow colour.  Don`t repeat my mistake — buy a yellow tomato!


  1. That charred yellow pepper looks awesome! Makes me think of summer. 🙂

  2. Wow, this sounds so fresh and delicious! Love all the flavors!

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