Salsa Pimiento Rojo - Red Pepper Sauce
“赤ピーマンのソース”
When I was in Spain, I enjoyed the sweet pepper sauce with almost everything - vegetables, fish, meat, or even plant-based alternatives. Its versatility makes it perfect for elevating simple dishes like Spanish tortilla or serving as a delicious dip for breadsticks.
Today, I paired the sauce with crispy jamón serrano-wrapped asparagus and a poached egg. Whether used as a dip or to complement a main dish, this sauce brings a delightful sweet-savory flavor to any simply cooked meal.
Ingredients
Red pepper 1
Onion 1/2(chopped)
Garlic 2cloves(chopped)
Ripe tomato 100g(deseeded, chopped)
Tomato paste 1tsp
Extra virgin olive oil 1tbsp
Ground cayenne pepper 1/3tsp
Sherry vinegar 1tsp
Grill the pepper. If you don’t have access to direct fire, grill it in the oven at the highest heat. Rotate it occasionally to char evenly all over. Let it cool.
Sauté the onion and garlic in olive oil until soft. Add the tomato and tomato paste, and cook for 2 minutes.
Remove the skin and seeds from the pepper. Blend the pepper with the rest of the ingredients. Season with salt and pepper to taste.
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