Best 2 Romesco Sauce A Spanish Condiment Recipes
Romesco sauce is a flavorful and versatile condiment with a rich history and a vibrant flavor profile. Originating from the Catalonia region of Spain, this sauce is widely used in Spanish cuisine to enhance the taste of grilled meats, fish, vegetables, and even seafood. The traditional recipe for Romesco sauce typically includes roasted red peppers, tomatoes, garlic, almonds, hazelnuts, olive oil, vinegar, and various spices. However, there are numerous variations of the sauce, each offering a unique twist on the classic recipe.
This article provides a comprehensive guide to Romesco sauce, encompassing both the traditional and modern interpretations of this culinary masterpiece. With step-by-step instructions and insightful tips, the article aims to empower home cooks of all skill levels to create their own delicious versions of Romesco sauce.
To begin your culinary journey, the article presents a classic Romesco sauce recipe that captures the essence of this traditional condiment. This fundamental recipe serves as the foundation for further exploration, allowing you to customize and refine your sauce based on your personal preferences.
For those seeking a vegan alternative, the article offers a delectable vegan Romesco sauce recipe. This plant-based version retains the vibrant flavors and textures of the traditional sauce while adhering to a vegan lifestyle.
If you're seeking a unique and savory twist, the article also features a roasted eggplant Romesco sauce recipe. This variation incorporates roasted eggplant, imparting a smoky and earthy depth of flavor that pairs exceptionally well with grilled meats and vegetables.
Lastly, the article presents a piquillo pepper Romesco sauce recipe, a modern take on the classic sauce that utilizes piquillo peppers. This ingredient adds a subtly sweet and smoky flavor, making this variation a perfect accompaniment to grilled fish and seafood.
AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)
This delicious and easy romesco sauce recipe results in my all-time favorite dipping sauce! Nutty and delicious, it's a must-try!
Provided by Lauren Aloise
Categories Sauce
Time 50m
Number Of Ingredients 9
Steps:
- Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
- Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
- Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
- Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
- Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
- Add more vinegar, salt, and cayenne (if you wish) to taste.
- Enjoy the sauce with roasted vegetables, or on a sandwich.
Nutrition Facts : Calories 226.56 kcal, Carbohydrate 8.01 g, Protein 0.8 g, Fat 21.83 g, SaturatedFat 3.03 g, Sodium 27.2 mg, Fiber 0.57 g, Sugar 5.25 g, ServingSize 1 serving
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.
Tips:
- Use ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your romesco sauce. Choose ripe, juicy tomatoes with a deep red color.
- Roast your vegetables: Roasting the vegetables before blending them intensifies their flavor and gives the sauce a smoky undertone. Be sure to roast them until they are slightly charred.
- Use a good quality olive oil: Olive oil is the base of romesco sauce, so it's important to use a good quality oil that has a fruity flavor. Extra virgin olive oil is the best choice.
- Don't be afraid to adjust the seasonings: The amount of garlic, paprika, and pimentón that you add to your sauce is a matter of personal preference. Taste the sauce and adjust the seasonings until you're happy with the flavor.
- Serve with your favorite dishes: Romesco sauce is a versatile condiment that can be served with a variety of dishes. It's great with grilled meats, fish, vegetables, and pasta. You can also use it as a dip for bread or crackers.
Conclusion:
Romesco sauce is a delicious and versatile condiment that is easy to make at home. With its smoky, nutty, and slightly sweet flavor, it's a great addition to any meal. Whether you're using it as a marinade, a dipping sauce, or a spread, romesco sauce is sure to please everyone at the table. So next time you're looking for a new way to add flavor to your food, give romesco sauce a try. You won't be disappointed!
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