Romesco Sauce (A Spanish Condiment)

Submitted by French Terrine

"Having researched many recipes for this condiment, it seems most of them have basic components of smokiness, heat, nuts, red peppers, tomatoes, olive oil and sherry vinegar. They also often include bread as a thickener, but mine does not. In fact, my recipe is so very simple I wonder if it is truly a Romesco sauce. I never measure the amount of nuts, olive oil, or sherry vinegar so the amounts below are approximate. Goes well with grilled fish, chicken, or meat or use as a dip for bread or veggies. A food processor makes this come together easily. I guess it is possible to make something more complicated by not using ingredients that are already processed, like the Smokehouse Almonds, jarred roasted red peppers, or canned tomatoes. But this works well consistently and friends always enjoy it. A very good quality Sherry Vinegar can add a nice touch, but I usually use what I find at the store, Big Lots, or TJ Max. Spanish chef, Penelope Casas, recommends Pimenton De le Vera for paprika."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 2 cups
• Serves: 10

ingredients

• 1-2 dried chipotle pepper
• 1 garlic clove, peeled
• 236.59 ml smokehouse almonds
• 118.29 ml hazelnuts (optional)
• 2 fire roasted red peppers (from a jar)
• 411.06 g can fire-roasted tomatoes
• 59.14 ml extra virgin olive oil
• 14.79 ml sherry wine vinegar
• black pepper
• spanish smoked paprika

directions

1. If using hazelnuts, toast in oven at 350 for a few minutes until fragrant. Wrap in a clean dish towel and while still warm, rub together in the towel to remove the darker husks. (I have known a few people allergic to hazelnuts, so I usually omit them.).
2. Cut away the stem and remove seeds from dried chipotle pepper, then rehydrate in boiling water. After is has softened, usually about 10 minutes, remove from the water and drain.
3. Using chopping blade in food processor bowl, mince the chipotle. Add peeled garlic clove and continue mincing. Next add the roasted red bell pepper and continue chopping. Add in the Smokehouse Almonds and continue with processing. I like to get these ingredients as homogenized as possible, in order to finely mince the chipotle and garlic.
4. Continue to process in the olive oil and the sherry vinegar. Then adjust seasoning with black pepper and Spanish smoked paprika.
5. To keep it just slightly chunky stirr in the canned tomatoes last. But sometimes they get processed along with the rest.
6. Wonderful on halibut, great as a dip for veggies or bread. Usually when I prepare My Very Favorite Chicken Terrine (see here in Food.com), I will include a small bowl of Romesco Sauce on the platter along with the mustards, cornichon, and olives, because it adds a pretty color to the presentation.