Romesco Sauce
Servings
4Serving size
1/4 cup sauceThis recipe can easily be multiplied and keeps well for about 5 days in the refrigerator.
Ingredients
| 2 medium whole (2-3/5 inch dia) Tomatoes |
| 1 clove Garlic, raw |
| 1 pepper Jalapeno pepper |
| 1/4 cup, slivered Almonds |
| 2 tsp. Olive oil |
| 1 tsp. Red wine vinegar |
| 1/4 tsp. Salt |
| 1 Tbsp., ground Black pepper |
Instructions
Place the tomatoes in a medium pan along with the garlic and pepper. Cover and roast for about 30 minutes. Add the almonds to the pan, cover and roast for another 15 minutes.
Remove from the oven and let cool. Remove the peel from the tomatoes and place the jalapeno, tomatoes, garlic, pepper and almonds in a blender. Add the olive oil, vinegar, salt and pepper.
Puree until smooth.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In Spain this sauce uses romesco chilies. They give it a sweet and smoky flavor. You can use ancho chilies if you like and it’ll be close. We used jalapenos in this recipe because you’ll be able to find them easier and roasting them does deepen their flavor. Likewise, most recipes call for a combination of almonds and hazelnuts. The hazelnuts give the sauce more of a silkiness, but you might not find them easily available.
There’s so much that this sauce will go with. It works wonderful with full flavored fish but steak and pork are great choices too.