Romesco sauce

Romesco sauce

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Ingredients for making Romesco Sauce

  1. Sweet red pepper 2 pcs
  2. Large tomato 1 pc
  3. Hazelnuts 70 g
  4. 2 cloves of garlic
  5. Wine vinegar 1 tsp
  6. Olive oil 2 tbsp
  7. Paprika 1.5 tsp
  8. Cayenne pepper 1/4 teaspoon
  9. Salt 1/2 tsp or to taste
  • Main ingredients: Pepper, Tomato, Nuts
  • World CuisineSpanish Cuisine


Knife, Cutting board, Blender, Kitchen stove, Frying pan, Kitchen spatula, Teaspoon, Sauce boat, Colander, Kitchen towel, Oven, Baking tray, Baking paper

Cooking Romesco Sauce:

Step 1: Prepare the pepper.

In hot Spain, such a sauce is prepared on the basis of sweet red pepper of a certain variety, which is dried naturally. We can resort to a little trick: bake pepper in the oven at 200 degrees or on the grill, and then peel it from seeds and peel, or buy canned dried peppers in a supermarket.
We transfer the pulp of pepper into the blender bowl to wait in the wings.

Step 2: Prepare the nuts.

Put the hazelnuts in a colander and rinse thoroughly under running water. After we give him a little time, so that the excess liquid has time to drain and pour it into the pan. Then put on the stove, turn on the temperature to the smallest level and with constant stirring with a kitchen spatula, dry the nuts. Strongly fry them is not worth it, enough for 7-10 minutes.

As soon as our hazelnuts are dried, put it in a towel and begin to grind intensively. This will allow you to quickly and easily get rid of the skin. That's it, our nuts are ready and you can pour them into a blender bowl to pepper.

Step 3: Peel the tomato.

We pass to the tomato. We rinse it under running water and wipe it with a kitchen towel. Then cover the baking sheet with baking paper and preheat the oven to 200 degrees Celsius. Then put the tomato on the prepared baking sheet and put it in the oven. Across 1.5 minutes open the oven door, turn the vegetable over to the other side and bake until bubbles begin to form on the surface. We take out the baked tomato from the oven and very carefully remove the skin. Next, cut it in half and use a teaspoon to remove the seeds, we will not need them. We transfer the clean pulp into the blender bowl.

Step 4: chop the garlic.

Peel the garlic, rinse under running water and lay on a cutting board. With a sharp knife, cut the cloves as small as possible and transfer to the blender bowl. Although if you have a special garlic, it is better to chop the garlic in it.

Step 5: Prepare the sauce.

In the blender bowl, we also add olive oil, wine vinegar, spices and salt.

Close the blender, turn it on at the highest speed and grind everything to a homogeneous, mushy consistency. After we try the finished sauce and, if necessary, add salt or vinegar.

Step 6: Serve the Romesco Sauce.

Romesco sauce is served immediately after cooking. But with what exactly you decide, because the sauce can be called universal. It perfectly complements seafood, baked or fried fish, poultry, vegetables, as well as meat. Although you can just spread it on bread or toast, make a sandwich and savor it with a cup of aromatic tea.
Enjoy your meal!

Recipe Tips:

- Such a sauce can be prepared not only from hazelnuts, but also from almonds or mixtures thereof.

- If the sauce is too thin, it can be thickened with dried white bread, pre-crushed to the state of crumbs.

- Often, Romesco sauce is supplemented with onions, as well as honey, fennel or mint, but this is already a matter of taste.