Rockin' Romesco Sauce
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 slice country bread, lightly rubbed with olive oil
- 1⁄4 cup natural whole almond
- 1⁄4 cup hazelnuts
- 4 cloves garlic, to taste (or more)
- 1 -2 teaspoon red pepper flakes (see Note)
- 4 fat plum tomatoes, coarsely chopped
- 1 -2 tablespoon fresh Italian parsley, roughly chopped
- 2 2 teaspoons bittersweet paprika or 2 teaspoons spanish hot paprika
- 1 large red bell peppers or 1 large pimentos, roasted
- 1⁄4 cup red wine or 1/4 cup sherry wine vinegar
- 1⁄2 cup virgin olive oil, plus
- 2 tablespoons extra virgin olive oil, preferably spanish
- salt, to taste
- fresh milled pepper, to taste
directions
- In a large skillet over medium-high heat, toast the bread, almonds, hazelnuts, and peeled garlic cloves until fragrant.
- Alternately, you may roast these ingredients in a 450 degree oven for 10-15 minutes, watching carefully to make sure they don't burn.
- When cool, grind them, along with the red pepper flakes, in a food processor.
- Add everything else but the vinegar and oil, processing until smooth (stop occasionally to scrape down the sides of the processing bowl).
- With the machine running, gradually add the vinegar and then the oil.
- Taste and make sure the sauce has plenty of piquancy and seasoning.
- Cover and store the Romesco sauce in the refrigerator.
- Note: For greater complexity and heat, use a more potent type of pepper flake such as maresh, urfa, or Aleppo.
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Reviews
-
Wonderful departure from a traditional red sauce. The flavor was deceptively rich, leaving my guest to wonder what, if not cheese, was giving the sauce its hearty texture. I used fresh lemon juice and zest instead of vinegar, but felt it acheived the same acidic balance the sauce requires. Thank you for introducing a Spanish element to my repertoire!