Discovering NC Agriculture is a year-long series focusing on twelve N.C. grown, raised, caught, and made commodities. Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives!
N.C. Peppers can be used in a variety of ways to enhance breakfast, lunch and dinner dishes. Chef Kevin Ruiz of ORO Restaurant & Lounge has shared one of his favorite ways to use red peppers with us in his North Carolina Bell Pepper Romesco Sauce!
Stock up on local products at a market, roadside stand or other retailer near you and try this recipe for yourself. Cook like a pro and eat like royalty with only the best ingredients from North Carolina!
North Carolina Bell Pepper Romesco Sauce
By: Chef Kevin Ruiz of Oro Restaurant & Lounge
Ingredients:
- 4 red bell peppers
- 6 cloves garlic
- 1 white onion
- 1/2 cup toasted almonds
- 1/4 cup red wine (choose a dry red wine that you enjoy)
- Pinch of salt & pepper
Instructions:
- Roast the Vegetables
- Preheat: Set your oven to 450°F (or use your broiler).
- Prepare: Place the 4 red bell peppers, 6 garlic cloves (with their skins on), and the white onion (cut into quarters) on a baking sheet.
- Roast: Roast the vegetables until the bell peppers are charred and blistered all over, and the garlic and onion develop some color. This should take about 15-20 minutes. (If using a broiler, keep a close eye and turn the peppers occasionally to ensure even charring.)
- Steam and Peel
- Once roasted, transfer the bell peppers to a bowl and cover tightly with plastic wrap (or place in a sealed container). Let them steam for 10-15 minutes. This step loosens the skins, making them easier to peel.
- Peel the charred skins off the bell peppers, remove the seeds, and roughly chop the peppers. For the garlic, squeeze out the softened cloves from their skins. (Discard any burnt parts from the onion if needed.)
- Toast the Almonds (if not already toasted)
- If our almonds are not pre-toasted, heat a dry skillet over medium heat. Add the almonds and toast them for 4-5 minutes, stirring frequently, until they are golden and fragrant. Allow them to cool before measuring 1/2 cup.
- Blend the Sauce
- In a food processor, combine the roasted and peeled bell peppers, garlic cloves, chopped onion, and toasted almonds.
- Add the 1/4 cup of red wine, a pinch of salt, and a pinch of pepper.
- Process until the mixture is mostly smooth but still retains a bit of texture. Taste and adjust the seasoning with additional salt and pepper if needed.
- Rest and Serve
- Transfer the Romesco sauce to a bowl. For best flavor, let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Serve as a complement to grilled meats, fish, or vegetables – or simply enjoy it with a side of warm, crusty bread.
** Note from the Chef: Enjoy your homemade North Carolina Bell Pepper Romesco Sauce, and feel free to tweak the consistency (by adding a splash more of red wine or a little olive oil) based on your personal taste!
