Romesco Sauce

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This sauce is perfect for seafood, especially grilled or barbecued. The flavor is very strong, so it should be used sparingly.

Ingredients

Orange Bell Peppers - 2 pieces
Chopped almonds - 7.1 oz
Hazelnut - 3.5 oz
Tomatoes - 3 pieces
Olives stuffed with lemon - 8.8 oz
Cookie - 2 pieces
Parsley - ½ bunch
Champagne Vinegar - 1 tablespoon
Fresh Mint - 3 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the peppers in a bowl, cover with warm water, and let them soak for 30 minutes. Then dry and remove the seeds.

Step 2

Place the almonds, hazelnuts, and tomatoes on a baking sheet, drizzle with olive oil, and bake in a preheated oven at 392°F for 10 minutes. Then transfer the nuts to a bowl, leaving the tomatoes in the oven for another 30 minutes.

Step 3

Crush the nuts and cookies together in a mortar or blend them in a blender.

Step 4

Remove the tomatoes from the oven, let them cool until they can be handled, peel them, and add them to the nut mixture. Add the peppers and mix everything together: in a mortar or in a blender.

Step 5

Then, while continuously whisking, pour in the oil. Once everything is ready, add the vinegar and finely chopped parsley and mint. Season with salt and pepper. Add a little water if the sauce is too thick.