|Nutritional Guidelines (per serving)|
|Servings: 2 cups (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||82%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 10g||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Romesco sauce or "salsa romesco" originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it in a mortar and pestle to eat with the local catch of the day. While it is great with seafood, it is a very tasty sauce to accompany meat and vegetables as well and is a popular sauce in Spain (though extremely popular in the Catalonia region). Roasted red peppers combine with ground almonds, olive oil, and vinegar to make a smooth, rich and nutty sauce that tastes great even simply spread on a slice of rustic bread.
- 1 head garlic
- 12 blanched almonds (or 2 tablespoons almond slivers)
- 10 to 12 hazelnuts (skins removed)
- 2/3 cup extra virgin olive oil, divided
- 1 slice stale bread
- 2 ripe medium-sized tomatoes (or 1 large tomato)
- 2 large roasted red peppers (well-drained)
- 3 to 4 tablespoons red wine vinegar or sherry vinegar
- 1/4 teaspoons red pepper flakes or small hot pepper (optional)
- Salt (to taste)
Gather the ingredients.
Begin by roasting the garlic. Preheat the oven to 300 F. First, rub off excess dry skin from the garlic head. Then place it on a baking sheet and drizzle a bit of olive oil on top. Roast the garlic in the oven (or toaster oven) for 20 minutes at 300 F or until the garlic on the inside is roasted and soft.
Place almonds and hazelnuts into a food processor and process until finely ground.
Heat 2 to 3 tablespoons of olive oil into a small frying pan over medium heat and quickly fry the stale bread until both sides are browned. It should have the texture of a crouton.
Remove from the pan and allow to drain on a paper towel-lined plate.
Cut the tomatoes into quarters and add to the same pan, add 1 to 2 tablespoons more of olive oil if needed. Sauté for 4 to 5 minutes. Remove pan from heat.
Once the bread is cooled, tear it into six pieces and process it with the nuts.
Add the sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While the processor is running, slowly drizzle in the remaining 1/3 cup of oil and the vinegar. Add salt to taste.
Serve with meat, fish, poultry, or vegetables.
- Store sauce tightly covered in the refrigerator for up to 7 days.