Romesco Sauce
User Reviews
5
2 reviews
Excellent
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Prep Time
40 mins
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Cook Time
45 mins
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Resting Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
318 kcal
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Course
Condiments
Romesco Sauce
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Spanish romesco sauce, or romescu, is a traditional Catalan condiment made from tomatoes, ñora peppers, almonds and other nuts, garlic and other ingredients.
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Ingredients
- 4 ripe tomato
- 5 ñoras (small sun-dried red peppers)
- 1 large onion
- 4 cloves garlic
- 3½ oz almonds , peeled
- 1 oz hazelnut optional
- 1 oz walnuts optional, kernels
- 2 lices sandwich bread
- ⅓ cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- salt
- black pepper
Equipment
- Mortar and pestle (or blender)
Instructions
- Place the ñoras in a bowl and cover with hot water to rehydrate them.
- Let sit for about 30 minutes, until they are completely hydrated.
- Preheat the oven to 360 F (180 ° C) for 20 minutes.
- Using a small knife, make two deep slashes on the top of the tomatoes.
- Peel the onion and place it with the tomatoes and the garlic cloves (in their skins) in a baking dish.
- Bake for 30 minutes, or until the vegetables are roasted.
- While the vegetables roast, prepare the rest of the ingredients.
- Drain the ñoras and remove the seeds. Using the tip of a knife or teaspoon, scoop out the flesh.
- In a small pan, roast the hazelnuts over medium heat, without burning them, then, if possible, remove the outer skins.
- Roast the almonds, then the walnuts for a few minutes.
- Once the vegetables are cooked, peel the tomatoes and garlic. Slice the garlic.
- Place the sandwich bread, tomatoes, ñoras, all the nuts, onion, garlic, salt & pepper, sherry vinegar and a third of the oil into a mortar (or a blender).
- Grind (or mix) while very gradually adding the rest of the oil until you obtain a smooth and emulsified cream.
- If the sauce is too thick, add a little more olive oil.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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