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Spanish Romesco Sauce Recipe

Ingredients

How to make it

  • Preheat oven to 400F.
  • Wash and dry the red peppers.
  • Rub the peppers with olive oil. Bake the peppers on a cookie sheet until the skins begin to bubble and blacken. Rotate halfway through baking.
  • Remove from the oven and carefully place the hot peppers in a paper bag. Leave them in it for 10 to 15 minutes.
  • Remove the peppers from the bag and place in ice-cold water. Rub the peppers in the water to remove the skins. Keep the flesh and discard the stems and seeds.
  • Turn the temperature of the oven down to 350F.
  • Toast the almonds and hazelnuts on the cookie sheet for about 5 minutes or until the almonds are lightly browned.
  • In a food processor, chop all of the nuts as finely as possible.
  • Mix in the salt, pepper, garlic, paprika, and chili peppers, then drop in the flesh of the bell peppers and parsely and process until everything starts to get chopped all together.
  • With the motor still running, gradually add the olive oil and vinegar, and finally the warm water. (It's like you're making a "pesto" sauce.)
  • Transfer to a serving bowl and serve the sauce with French bread slices and Manchego cheese.

Reviews & Comments 3

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  • barbiemensher 14 years ago
    Speaking of bread, your recipe seems to be missing that as one of the ingredients - it's usually traditional to add a couple of slices of good country white bread, cubed and sautéed until golden in some olive oil. It helps give it the thick, creamy texture. Just a suggestion. :)
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    " It was excellent "
    juels ate it and said...
    Mmmmmmm....this sounds yummy! Besides bread, this should also be good with poultry.
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  • sandygalesmith 14 years ago
    This is a little diffrent but it looks good though.Have you tryed this yet and if so how does it taste and what do you use it on?
    Was this review helpful? Yes Flag

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mbeards2 Omaha, NE

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