Somehow I discovered Romesco Sauce and life will never be the same.
Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish.[1] It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and vegetables. During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called “calçotades”. During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.
- 1 red bell pepper roasted
- 1 clove garlic minced
- 1/2 cup almonds slivered and toasted
- 1/4 cup tomato puree or diced tomatoes
- 2 tbsp flat leaf parsley chopped
- 2 tbsp vinegar sherry, white wine or champagne
- 1 tsp smoked paprika
- 1/2 tsp Cayenne
- 1/2 cup extra virgin olive oil
- Salt to taste
- Pepper black, to taste
- Roast the bell pepper in the oven
- Remove skin and cut into pieces
- Place all ingredients in the first group into a food processor or blender.
- Process until finely chopped
- With the motor running, drizzle in olive oil until the desired consistency is reached.
- Salt and pepper to taste
This is good over vegetables (like green beans and asparagus) or with chicken and fish.
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