Gypsy Pepper Romesco Sauce

26 Jun

Once again, I used too much garlic and ended up with breath from hell. I always exceed the garlic requirements for most recipes, and when something is cooked, it’s not so bad. I forget to be more careful when things are kept raw. This was still a great way to use up the gypsy peppers we so often get from FFTY though.


  • 2-3 Gypsy peppers
  • 2 cloves garlic
  • 1/3 cup of sliced almonds
  • Fresh herbs of your choosing
  • Salt and pepper to taste
  • 1/4 cup olive oil


  1. Cut off the tops and bottoms of the peppers and slice an edge to remove the seeds and white ribs.
  2. Lay the peppers flat on a foil-lines pan and put under the broiler until just blackened.
  3. Remove from oven and wrap peppers in foil for 10 minutes. Then, peel the peppers.
  4. In a food processor [or blender], add the peeled peppers, garlic, sliced almonds, herbs, salt, and pepper.
  5. Pulse until combined and stream in the olive oil until incorporated. Serve with grilled chicken, fish, or on grilled bread as bruschetta.

–Recipe courtesy FFTY newsletter/Melissa Germaine.

The garlicy sauce:


Posted by on June 26, 2012 in Uncategorized


2 responses to “Gypsy Pepper Romesco Sauce

  1. Leslie

    June 27, 2012 at 11:07 am

    That looks good. What did you eat it with?

  2. Emily

    July 17, 2012 at 10:18 pm

    Eep, forgot about this comment. As a dip for vegetables, also on toast.


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