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Romesco Sauce Recipe - Salsa Romesco

User Rating 3.5 Star Rating (4 Reviews)

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Romesco Sauce
Cyclonebill/Flickr/CC BY-SA 2.0
Romesco sauce originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it to eat with fish. It is great with seafood, but is a tasty sauce to accompany meat and vegetables as well and is a popular sauce in Spain. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes great simply spread on a slice of rustic bread.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 cups

Ingredients:

  • 12 blanched almonds or almond slivers
  • 10-12 hazelnuts
  • 1 head garlic
  • 1 slice stale bread
  • 2 ripe medium size tomatoes, or 1 large tomato
  • 2 large roasted red peppers, well-drained
  • 1 cup extra virgin olive oil
  • 1/2 cup red wine or sherry vinegar (approximately)
  • 1/4 tsp red pepper flakes or small hot pepper (optional)

Preparation:

Note: Add approximately 15 minutes to preparation time if blanching almonds.

This romesco sauce recipe makes about 2 cups of sauce.

Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven (or toaster oven) for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.

If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.

Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.

Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel.

Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.

Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.

While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.

Serve with meat, fish, poultry or vegetables.

Store in refrigerator for up to 7 days.

Watch a video recipe: How to Make Spanish Romesco Sauce with Chef John Mitzewich.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Way too much vinegar!!!!, Member optidox

It was fine until I added the red wine vinegar. Even a tablespoon would have been too much. Maybe a splash of lemon juice? I did not have sherry vinegar, which I have used occasionally - vinegar just overpowers all other flavors. I have had jarred Romeso sauce, in Spain, with the amazing grilled leeks. I hate to deviate from or modify a recipe, but I may need to tweak this one a bit.

17 out of 21 people found this helpful.

See all 4 reviews

Related Video
How to Make Spanish Romesco Sauce
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