Spanish Romesco Sauce
Romesco sauce originates from Catalunya, Spain and it takes its name from the romesco pepper which is a bitter but sweet pepper. Romesco is delicious and has a complex mutli-layered flavour that can be used to enhance anything it is accompanied with. Serve as a dip with bread or crackers, or accompany with grilled, steamed, or roasted meat/fish.
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EmailIngredients:
2 mature tomatoes
60ml olive oil
1 onion, chopped
4 garlic cloves, chopped
1 canned pimiento, chopped
2.5ml dried chilli flakes or powder
75ml fish stock
30ml white wine
10 blanched almonds
10 hazlenuts
15ml red wine or sherry vinegar
salt
Procedure:
- Chop onion and garlic
- Chop pimiento
1. To make the sauce, immerse the tomatoes in boiling water for about 30 seconds, then refresh them under cold water. Peel away the skins and roughly chop the flesh.
2. Heat 30ml of the oil in a pan, add the onion and 3 of the garlic cloves and cook until soft.
3. Add the pimiento, tomatoes, chilli, fish stock and wine, then cover and simmer for 30 minutes.
4. Toast the almonds under the grill until golden.
5. Transfer to a blender or food processor and grind coarsely.
6. Add the remaining oil, the vinegar and the last garlic clove and process until evenly combined. Add the tomato and pimiento sauce and process until smooth. Season with salt.
