Romesco Sauce
Sauces and Marinades • Spanish
Description
This sauce is perfect for seafood, especially grilled or barbecued. The flavor is very strong, so it should be used sparingly.
Ingredients
- Orange Bell Peppers 2 pieces
- Chopped almonds 5 oz
- Hazelnut 5 oz
- Tomatoes 3 pieces
- Olives stuffed with lemon 10 oz
- Cookie 2 pieces
- Parsley ½ bunch
- Champagne Vinegar 1 tablespoon
- Fresh Mint 3 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the peppers in a bowl, cover with warm water, and let them soak for 30 minutes. Then dry and remove the seeds.
Step 2
Place the almonds, hazelnuts, and tomatoes on a baking sheet, drizzle with olive oil, and bake in a preheated oven at 390°F for 10 minutes. Then transfer the nuts to a bowl, leaving the tomatoes in the oven for another 30 minutes.
Step 3
Crush the nuts and cookies together in a mortar or blend them in a blender.
Step 4
Remove the tomatoes from the oven, let them cool until they can be handled, peel them, and add them to the nut mixture. Add the peppers and mix everything together: in a mortar or in a blender.
Step 5
Then, while continuously whisking, pour in the oil. Once everything is ready, add the vinegar and finely chopped parsley and mint. Season with salt and pepper. Add a little water if the sauce is too thick.
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