Authortapasonline
RatingDifficultyBeginner

Romesco is a classic Catalan sauce which features in many recipes as an integral part or an accompaniment. It is great cold as a dipping sauce. There are a number of variations and you can tweak it to make your own, but this is a quick and easy authentic version.

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 50 g Dried Ñora Peppers
 250 g Piquillo Peppers
 400 g Can of Chopped Tomatoes
 2 Handfuls of Stale Bread
 2 tbsp Garlic Purée
 150 g Blanched Almonds
 150 g Peeled Hazelnuts
 2 tsp Pimentón Dulce (mild smoked paprika)
 2 tsp Pimentón Picante (hot smoked paprika)
 1 tbsp Red Wine Vinegar
 1 tbsp Sherry Vinegar
 1 tbsp Lemon Juice
 1 tsp Salt
 200 ml Olive Oil
1

Soak the ñora peppers overnight, then place in a pan, bring to the boil and simmer for five minutes. Remove from the pan and set aside to cool, then remove the stems.

2

Add the tomatoes to a pan, bring to a boil and simmer very gently for five minutes. Allow to cool.

3

In a hot frying pan with a drop of olive oil, toast the almonds and hazelnuts, but do not allow them to burn. Alternatively, roast in the oven on a dry baking sheet. Allow to cool.

4

Tear the bread roughly and soak in the water in which the ñoras were cooked.

5

Place all the ingredients except the olive oil in a food processor and blend. With the motor running, drizzle in the olive oil until the mixture is fairly smooth. It will retain a certain coarseness because of the nuts.

6

The sauce will keep in a sealed container in the 'fridge for about a week or it can be heat-treated in jars (canned) or frozen.

Category, , Cooking Method,

Ingredients

 50 g Dried Ñora Peppers
 250 g Piquillo Peppers
 400 g Can of Chopped Tomatoes
 2 Handfuls of Stale Bread
 2 tbsp Garlic Purée
 150 g Blanched Almonds
 150 g Peeled Hazelnuts
 2 tsp Pimentón Dulce (mild smoked paprika)
 2 tsp Pimentón Picante (hot smoked paprika)
 1 tbsp Red Wine Vinegar
 1 tbsp Sherry Vinegar
 1 tbsp Lemon Juice
 1 tsp Salt
 200 ml Olive Oil

Directions

1

Soak the ñora peppers overnight, then place in a pan, bring to the boil and simmer for five minutes. Remove from the pan and set aside to cool, then remove the stems.

2

Add the tomatoes to a pan, bring to a boil and simmer very gently for five minutes. Allow to cool.

3

In a hot frying pan with a drop of olive oil, toast the almonds and hazelnuts, but do not allow them to burn. Alternatively, roast in the oven on a dry baking sheet. Allow to cool.

4

Tear the bread roughly and soak in the water in which the ñoras were cooked.

5

Place all the ingredients except the olive oil in a food processor and blend. With the motor running, drizzle in the olive oil until the mixture is fairly smooth. It will retain a certain coarseness because of the nuts.

6

The sauce will keep in a sealed container in the 'fridge for about a week or it can be heat-treated in jars (canned) or frozen.

Salsa Romesco