STEVEN RAICHLEN'S ROMESCO SAUCE
Provided by Steven Raichlen
Categories weekday, condiments
Time 35m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.
- Meanwhile, preheat broiler. Arrange nuts on a foil-lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning. Transfer nuts to a plate. When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin. (Don't worry about removing every last bit.)
- Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even. This will take 4 to 6 minutes a side: remove vegetables as they are ready. Transfer vegetables to a plate and let cool.
- Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.
- Place nuts and toast in food processor, and grind to a fine powder. Add vegetables and parsley, and puree to a coarse paste. Add oil, vinegar, sugar, salt and pepper, and process to mix. The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili. If desired, add salt, sugar or vinegar to taste.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 27 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 0 grams
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hanako ami
[email protected]This is my new favorite romesco sauce recipe.
Md Sakev
[email protected]I love the versatility of this sauce. I've used it on everything from pasta to fish to chicken.
Michael Bolly
[email protected]This sauce is a great way to add a pop of color to your dishes.
MD SHEBUL AHMED SUJON
[email protected]I'm not sure what I did wrong, but my sauce turned out grainy.
ShadowPulveriser
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort.
Ennywealth
[email protected]I love the smoky flavor that the roasted red peppers give to this sauce.
Pink Boo
[email protected]This sauce is a great way to use up leftover roasted red peppers.
underMention
[email protected]I found this sauce to be a bit bland. I added some extra garlic and chili powder to give it more flavor.
Adaora Uzozie
[email protected]This sauce is a bit too spicy for my taste, but I still enjoyed it.
Daulat Khan
[email protected]I'm not a big fan of romesco sauce, but this recipe changed my mind. It's creamy and flavorful, with just the right amount of heat.
Arlene Peterkin-Morle
[email protected]I made this sauce for a party and everyone loved it. It's a great make-ahead appetizer or snack.
Nate
[email protected]This sauce is delicious! I love the combination of flavors and textures.
JB Billal
[email protected]I've made this sauce several times now and it's always a hit. It's so versatile, I've used it as a dip, a spread, and even a marinade.
Rafay Naeem
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It was rich and flavorful, with a nice balance of sweetness and acidity.
Mumar Mahi
[email protected]Easy to make and very tasty.
Omat Ali
[email protected]This romesco sauce is a great way to add a flavorful and nutty touch to your dishes. I used it as a dipping sauce for grilled vegetables and it was a hit!