Authentic Romesco Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12
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Calories
112 kcal
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Course
Condiments
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Cuisine
Spanish
Authentic Romesco Sauce
Description
Authentic Romesco Sauce blends roasted Roma tomatoes, red bell peppers, and garlic with toasted almonds or a mix of almonds and hazelnuts. The roasting process chars the vegetables and softens the garlic skins, which are removed before blending. The sauce’s base is enriched with sherry vinegar, sweet and smoked paprika, tomato paste, and extra virgin olive oil, which adds smoothness and body. A piece of toasted bread is incorporated to thicken the mixture, giving it a creamy yet slightly textured feel that reflects the traditional preparation methods.
The sauce balances smoky, sweet, and slightly acidic flavors from the paprika, vinegar, and roasted vegetables. The use of a food processor creates a texture that resembles the one achieved by traditional mortar and pestle grinding, preserving some rusticity. Romesco can accompany grilled proteins or vegetables, lending a robust complement without overwhelming the main ingredients.
Ingredients
- 4 Roma tomato cut in half
- 1 red bell pepper cut in half (seeds and membranes removed, large
- ñora peppers ** (traditional) if using ñora peppers instead of red bell pepper, see blog post section "How to Use Nora Peppers" for instructions.
- 4-5 cloves garlic , leave skin on
- 1/4 cup almonds or combination almonds and hazelnuts, whole, skinned, 35 grams
- 1/2 cup extra virgin olive oil 125 ml
- 2 tablespoons sherry vinegar
- 2 teaspoons tomato paste
- 1 teaspoon paprika sweet
- 1/4 teaspoons smoked sweet paprika
- 1/2 teaspoon salt
- 1 toast broken into pieces, slice
Instructions
- Preheat the oven to 425F.Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20 minutes or until the vegetables are charred.While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins.
- Place the grilled peppers, tomatoes and garlic in a food processor. (You can also use a blender but I prefer the texture created by the food processor which is a little more akin to the traditional method of grinding everything with a mortar and pestle.) Add half of the olive oil along with the remaining ingredients except for the bread. Pulse until smooth.Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream.Taste and add more salt if you like and you can add more olive oil if you prefer a smoother consistency.Transfer to a jar with a lid and chill in the refrigerator for at least a day before serving. Will keep in the fridge for up to a week.Makes approximately 1 1/2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 112kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 118mg | 5% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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