SaucesSaucesRomescoRoasted red pepper, garlic and almond sauce sharpened with red wine vinegar.Dairy-freeGluten-freeNo added sugarVeganVegetarianSpanishBlenderOvenPrep10 minCook20 minRest10 minTotal~40 min−1 small jar+×½×1×2Keep screen onIngredients1 red bell pepper (capsicum)2 cloves garlic3 tbsp olive oil (plus a little for the pepper)2 tbsp red wine vinegar1 handful almonds (small) salt (to taste)MethodRub the pepper with oil and roast at 200°C for 15–20 minutes, until the skin bubbles and chars.Put it in a bowl, cover with a lid and leave to steam for 10 minutes.Peel off the skin and blend the pepper with the rest of the ingredients.