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Romesco Sauce

Notes: 

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that’s been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

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Ingredients: 

1large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2large garlic cloves, peeled
½cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1tablespoon chopped fresh Italian parsley
1teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2tablespoon sherry vinegar
¼to 1/2 cup extra virgin olive oil, as needed


 

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