ROMESCO SAUCE (A SPANISH CONDIMENT)
Having researched many recipes for this condiment, it seems most of them have basic components of smokiness, heat, nuts, red peppers, tomatoes, olive oil and sherry vinegar. They also often include bread as a thickener, but mine does not. In fact, my recipe is so very simple I wonder if it is truly a Romesco sauce. I never measure the amount of nuts, olive oil, or sherry vinegar so the amounts below are approximate. Goes well with grilled fish, chicken, or meat or use as a dip for bread or veggies. A food processor makes this come together easily. I guess it is possible to make something more complicated by not using ingredients that are already processed, like the Smokehouse Almonds, jarred roasted red peppers, or canned tomatoes. But this works well consistently and friends always enjoy it. A very good quality Sherry Vinegar can add a nice touch, but I usually use what I find at the store, Big Lots, or TJ Max. Spanish chef, Penelope Casas, recommends Pimenton De le Vera for paprika.
Provided by French Terrine
Categories Peppers
Time 30m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- If using hazelnuts, toast in oven at 350 for a few minutes until fragrant. Wrap in a clean dish towel and while still warm, rub together in the towel to remove the darker husks. (I have known a few people allergic to hazelnuts, so I usually omit them.).
- Cut away the stem and remove seeds from dried chipotle pepper, then rehydrate in boiling water. After is has softened, usually about 10 minutes, remove from the water and drain.
- Using chopping blade in food processor bowl, mince the chipotle. Add peeled garlic clove and continue mincing. Next add the roasted red bell pepper and continue chopping. Add in the Smokehouse Almonds and continue with processing. I like to get these ingredients as homogenized as possible, in order to finely mince the chipotle and garlic.
- Continue to process in the olive oil and the sherry vinegar. Then adjust seasoning with black pepper and Spanish smoked paprika.
- To keep it just slightly chunky stirr in the canned tomatoes last. But sometimes they get processed along with the rest.
- Wonderful on halibut, great as a dip for veggies or bread. Usually when I prepare My Very Favorite Chicken Terrine (see here in Food.com), I will include a small bowl of Romesco Sauce on the platter along with the mustards, cornichon, and olives, because it adds a pretty color to the presentation.
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jabawer hosen
[email protected]I can't wait to try this sauce. It looks delicious.
Nahida Aktar
[email protected]This sauce is a bit pricey to make, but it's worth the splurge for a special occasion.
King abdullah
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Mother Abeloth
[email protected]This sauce is a great way to use up leftover roasted red peppers.
md jasim
[email protected]I followed the recipe exactly and my sauce turned out perfect. It's so delicious and I can't wait to use it on everything.
Paityn Richardson
[email protected]I'm not sure what I did wrong, but my sauce turned out really bland. I'll have to try it again.
Lauren Donmoyer
[email protected]This sauce is a bit spicy for my taste, but it's still really good. I'll just use less red pepper next time.
majed ahmed
[email protected]I love the smoky flavor of this sauce. It's the perfect addition to grilled meats and vegetables.
bm azizul
[email protected]This sauce is really easy to make and it tastes like it came from a fancy restaurant. I'll definitely be making it again.
Candace Aubuchon
[email protected]I'm not a huge fan of romesco sauce, but this recipe is really good. It's not too smoky or spicy, and it has a great balance of flavors.
Lauriana Aurelien
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's the perfect addition to any meal.
Riyadh Vai
[email protected]I wasn't sure about the combination of flavors in this sauce, but I was pleasantly surprised. It's really delicious and I'll definitely be making it again.
kodo kodo
[email protected]This sauce is so versatile. I've used it as a dip for vegetables, a marinade for chicken, and even a sauce for pasta. It's always delicious.
Arny
[email protected]I love the nutty flavor of the almonds in this sauce. It really adds a unique touch.
Kashif Kashifali
[email protected]This is my new favorite sauce! It's so easy to make and it tastes amazing. I've been using it on everything from pasta to chicken to fish. It's always a hit.
Sujonmiha
[email protected]I made this sauce for a party and it was a huge hit! Everyone loved the unique flavor and it was the perfect addition to our grilled meats and vegetables.
r kh
[email protected]This romesco sauce is incredible! I love the smoky flavor from the roasted red peppers and the subtle sweetness from the almonds. It's the perfect sauce for grilled chicken or fish.