Romesco Sauce Recipe

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Romesco Sauce

Diana Adcock

By
@Anaid

Wonderful over grilled seafood, chicken or vegetables. Just have a hunk of warm crusty bread on hand so you can be the one to wipe the bowl clean.


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Rating:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
dried ancho chili, or 2 dried nora chilies, if you can find them
4 Tbsp
extra virgin olive oil
25
almonds
15
skinned hazelnuts (filberts)
1 c
small cubes of stale sourdough bread or rustic artisan bread
4 clove
garlic, sliced thin
2
jared pimento peppers, drained and chopped
1/4 tsp
red chili flakes
1 large
ripe tomato, peeled, seeded and chopped
2/3 c
dry white wine
1 Tbsp
sherry vinegar or red wine vinegar
1/2 tsp
smoked paprika, sweet or hot
salt to taste

Directions Step-By-Step

1
Cut the ancho chile in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged (same method if using nora chiles)
2
Set aside for 30 minutes.
3
Heat oil in a medium skillet over medium heat.
4
Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
5
Add the garlic, stirring constantly until lightly browned.
6
Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
7
Drain the chiles, and remove stems and seeds.
8
Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
9
Add the tomato, stir and cook 1 to 2 minutes or so until softened.
10
Remove from heat.
11
Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
12
With the machine running, slowly pour in the wine.
13
Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
14
The sauce will have a slightly grainy texture.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Spanish
Hashtag: #Anytime