Romesco Sauce
From twill10 8 years ago
- 20 minutes to make
- Serves 1 and a 1/2 cups
I would add some roasted tomatoes. This recipe for Catalan Romesco (Spanish roasted pepper and almond sauce) is one of hundreds of variations on a theme. Many people use tomatoes in their Romesco, but I like mine without. Read more Toasted almonds and roasted garlic lend layers of flavor to this complex condiment that is fabulous served with fish, grilled tofu, and meats, but also with crudités or as a topping for bruschetta, corn cakes, or spinach patties. Romesco is as versatile as it is flavorful. See less
Ingredients
- Thanks to http://macrobiotic.about.com shopping list
- Romesco ( Spanish roasted sauce) shopping list
- Ingredients shopping list
- •1 small head garlic, cut in half cross-wise shopping list
- •½ cup toasted almonds shopping list
- •3 large roasted red bell peppers, peeled and seeded shopping list
- •½ teaspoon paprika shopping list
- •1 tablespoon red wine or sherry vinegar shopping list
- •4-5 tablespoons extra virgin olive oil shopping list
- •Sea salt and freshly ground pepper shopping list
- •1 tablespoon chopped parsley for garnish (optional) shopping list
- Prep Time: 5 minutes shopping list
- Cook Time: 15 minutes shopping list
- Total Time: 20 minutes shopping list
How to make it
- Preparation
- Preheat oven to 350’F.
- Lightly brush the garlic with olive oil and place the halves cut side down on a small pan. Place the pan in the middle of the oven and roast the garlic for about 15 minutes, until it is soft. When the garlic is cool enough to handle, pop the cloves into the bowl of a food processor.
- Add the almonds and pulse the mixture until it is ground fine.
- Add the peppers, paprika, vinegar and 3 tablespoons olive oil, and process until the mixture is a thick puree.
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