Romesco Sauce
Tomatoes and peppers are pounded with almonds, hazel and other nuts along with roasted garlic, vinager, parsley and best olive oil. The traditional Catalan version uses chargrilled tomatoes and re-hydrated dried sweet peppers (ñoras, sometimes pimiento choricero). Since these dried peppers are not always readily available outside of Spain our recipe uses roast peppers instead. It´s not quite Catalan. But it is very Spanish - and delicious
Ingredients
- 1 jar roasted red peppers OR
- 4-6 fresh red capsicums
- 4-5 plum tomatoes
- 1/2 cup blanched whole or slivered almonds
- 1/2 cup whole hazelnuts
- 1 head garlic
- 1 slice toasted bread
- juice of 1/2 a lemon or 2-3 tbsp sherry vinegar
- a good drizzle of olive oil
- a big bunch of parsley, finely chopped
- salt and pepper to taste
Instructions
Roast Your Own
- If you're roasting your own peppers take the trouble to also roast the tomatoes and intact garlic bulb. You can do this in a very hot oven or over charcoal.
- The garlic will be the first item to be evenly charred. Take it out and continue to cook the tomatoes and peppers until evenly blackened, Place the charred vegetables into plastic sandwich bags and wrap in a kitchen towel until they're at least tepid. Peel the garlic and tomatoes, remove the skins and seeds from the peppers and and roughly chop everything
Otherwise
- Use a jar of roasted peppers and raw tomatoes and garlic
- Put all the ingredients in a food processor and pulse to get the right consistency for you
- Season and gently stir in a little good extra virgin olive oil