Classic Romesco Sauce
From midgelet 14 years ago
- 5 minutes to make
- Serves 3
This Mediterranean nut based savory sauce is very versatile and can go over grilled veges and meats, fish and poultry as desired. Try dipping roasted or cooked asparagus in this sauce!
Ingredients
- 1 ancho chili shopping list
- 1 slice crusty white bread shopping list
- 2 garlic cloves minced shopping list
- 1 tsp Spanish paprika shopping list
- 1/2 cup lightly toasted almonds or hazelnuts shopping list
- 1 large tomato peeled, seeded and diced shopping list
- 1 red bell pepper, roasted, then seeded,, peeled shopping list
- 1/2 to 1 tsp red pepper flakes shopping list
- 1/4 cup red wine vinegar shopping list
- 3/4 cup extra virgin olive oil shopping list
- water as needed to adjust consistency shopping list
How to make it
- Toast chilies in pan until aromatic, and mottled looking.
- Remove seeds and stems. let soak in hot water 20 minutes
- Hear 2 Tbs oil in pan and fry bread till golden
- Break bread in piees and reserve
- Place drained chili in food processor with garlic, paprika, nuts and bread and process paste like
- Add tomatoes and roasted peppers along with any juices and vinegar and process smooth
- salt and pepper to taste
- With motor running, add remaining olive oil from top of tube in a slow stream and process into a thick pourable sauce.
- Use water to adjust consistency and reseason to taste if needed.
- makes 3 cups
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