Romesco is a sauce from Tarragona, in Catalonia (Northeastern Iberian
peninsula) It is said that the fishermen of the area made it to eat with fish. It is
great with seafood, but is a tasty sauce to accompany meat and vegetables as
well and is a popular sauce in Spain. Roasted red peppers combined with
ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes
great simply spread on a slice of rustic bread.
Ingredients for around two cups of romesco: 12 peeled almonds; 10-12
hazelnuts; 1 garlic bulb, (whose flossy white skin has been rubbed off) ; 1 slice
of dried-out bread fried in some olive oil; 2 ripe medium size tomatoes, or 1
large tomato; 2 large roasted red peppers, well-drained; 1 cup extra virgin olive
oil; 1/2 cup red wine or sherry vinegar (approximately); 1/4 tsp red pepper flakes
or small hot pepper (optional)
Note: Add approximately 15 minutes to preparation time if blanching almonds.
This romesco sauce recipe makes about 2 cups of sauce
Preparation: Place the garlic hub, the red peppers and the tomatoes in a
roasting pan, drizzle some oil on them and roast in the oven for some 25
minutes at 160º C (320º F, this two-fold value is a coincidence, so do not take it
as a rule of thumb). Next, peel the garlic cloves, the tomatoes and the peppers,
remove seeds, remove some of the juices released by the peppers and the
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