Romesco Sauce

Romesco sauce is particularly popular in the Spanish region of Tarragona, where it is served with fish, grilled dishes, fried or oven-roasted vegetables, chicken, and pasta. Try it yourself and see why it is so beloved.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 2 piece Chili peppers, red chili, dried

  • 1 piece Chili peppers, red chili, dried

  • 2 spoons Nuts, almonds, blanched

  • 6 spoon Nuts, hazelnuts

  • 3 pods Garlic, fresh

  • 1 slice Bread, wheat

  • 2 piece Bell pepper, red, fresh

  • 2 spoons Tomato sauce, without salt

  • 1 piece Tomato, red

  • 6 spoon Oil, olive

  • 2 spoons Vinegar, red wine

  • 2 pinch Salt, table

Steps

  1. Cut the chili peppers lengthwise in half, remove the seeds, and soak them in hot water for 30 minutes.

  2. Meanwhile, in a hot pan, dry roast the almonds and hazelnuts. Shake the pan several times while roasting. Rub the skin off the roasted hazelnuts with a kitchen towel. Peel the garlic cloves. Wash and peel the tomato. Remove the seeds and finely chop the tomato flesh. Peel the roasted peppers, remove the stems and seeds, and cut them into pieces.

  3. Pour two tablespoons of oil into a pan and heat it well. Fry the whole garlic cloves in the oil until they turn slightly golden. Remove the garlic from the pan and fry a slice of bread in the oil until it browns slightly.

  4. In a food processor, place the drained chili peppers, garlic cloves, bread, hazelnuts, almonds, roasted peppers, and tomato puree. Blend everything into a smooth sauce and transfer it to a bowl. Mix in the tomato, remaining oil, and vinegar. Season the sauce with salt and, if needed, pepper.

  5. Serve the prepared sauce in small bowls alongside roasted vegetables, fish, or chicken.

Nutrition Information (Per 100g)

  • Calories: 522.79 kcal
  • Fat: 43.01 g
    • Saturated Fat: 2.57 g
  • Carbohydrates: 26.1 g
    • Sugars: 9.56 g
  • Protein: 13.24 g
  • Fiber: 10.66 g

Advice

If the sauce is too thick, you can thin it with olive oil, vinegar, or water. In an airtight container, the sauce can be stored in the refrigerator for 2 to 3 days.