Smoked 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 tsp. Olive oil |
| 4 ounce Grape or cherry tomatoes |
| 2 clove Garlic, raw |
| 1 Large Shallots, raw (finely diced) |
| 1/4 cup, slivered Almonds |
| 1 tsp. Red wine vinegar |
| 1/4 tsp. Salt |
| 1/8 tsp. Cayenne pepper |
| 1 tsp.. Smoked paprika |
| 1 to taste Black pepper |
| 1 anchovy Anchovies, canned (optional) |
Instructions
Place the tomatoes in a medium pan along with the olive oil, garlic, and shallot.
Roast for about 10 minutes.
Add the almonds to the pan, cover, and roast for another 15 minutes.
Remove from the oven and let cool.
Place the tomatoes, garlic, shallot, and almonds in a blender.
Add the vinegar, salt, cayenne pepper, smoked paprika, and pepper (and optional anchovy if desired).
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, Romesco Sauce generally uses either ñora pepper or choricero pepper. They give it a sweet and smoky flavor. You can use ancho chilis if you like and it’ll be close.
There is another Romesco Sauce recipe on the Web site that uses jalapenos because they are easier to find. It is a great sauce, but for a quick and easy one, using the smoked paprika and a bit of cayenne pepper works great. Also, 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.
Including the anchovy adds sweetness and more umami flavor. We generally have them on hand for other reasons, but don’t go out of your way to include them. You can also purchase anchovy paste and about 1/2 teaspoon is equal to one anchovy.