Romesco Sauce

Romesco Sauce
Print Recipe
  • CourseSauces
  • CuisineCatalan
Servings Prep Time
1 liter 15 mins
Passive Time
20 mins
Servings Prep Time
1 liter 15 mins
Passive Time
20 mins
Romesco Sauce
Print Recipe
  • CourseSauces
  • CuisineCatalan
Servings Prep Time
1 liter 15 mins
Passive Time
20 mins
Servings Prep Time
1 liter 15 mins
Passive Time
20 mins
Ingredients
Servings: liter
Instructions
  1. First hydrate the dry peppers in a bowl with hot water for at least 2-3 hours. Remove the seeds and reserve the meat.
  2. Preheat the oven to 180ºC/350ºF/ Roast the tomatoes and the garlic cloves.
  3. Take the garlic out after 12 minutes and leave the tomatoes for another 5 minutes.
  4. Peel the tomatoes, garlic, peppers, almonds and hazelnuts while you toast the bread.
  5. Combine everything together with the oil and the vinegar and thoroughly mix it in a medium bowl. The traditional way is to mix everything together in a mortar, but you can also use a hand mixer - be careful not to over mix it.
  6. Add in the pimenton, a pinch of salt and a guindilla top to give it a kick.
  7. Mix again, taste it and correct the amount of salt and/or vinegar if needed.
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