Romesco sauce
Votes: 1
Time: 10 min.
Spanish romesco sauce is traditionally served with fish and seafood, but it's also great with other meats, vegetables, or simply for dipping. It's made with hazelnuts, almonds, crusty bread, olive oil, tomato (canned in its own juice), piquillo peppers, and red wine vinegar. The nuts, bread, and red pepper flakes are toasted in olive oil in a frying pan, then blended with the other ingredients until smooth. You can make it more or less spicy, as desired.
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Recipe:
Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and toasted almonds, 1 cup cubed crusty bread, 2 chopped garlic cloves, and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 can peeled whole tomato, 1/4 cup canned piquillo peppers, and 1/2 to 1 tablespoon red wine vinegar; process until smooth, adding up to 1/3 cup water if needed. Season with salt and red pepper flakes, to taste.
Exit: 1 tbsp.
Recipes with similar ingredients: tomatoes, piquillo pepper, red pepper flakes, wine vinegar, hazelnuts, almond
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