Condiments, Dressings & Sauces > Spain > Romesco >
Romesco
Nyora Pepper Sauce
6 roma tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
2/3 C olive oil
Kosher salt to taste
1 slice bread
1/2 C toasted whole almonds
1/2 C red wine vinegar
1/2 tsp. paprika
1 pinch crushed red pepper flakes (or to taste)
Preheat oven to 425-degrees F. Line a baking sheet with aluminum foil. Place tomatoes, bell pepper and garlic cloves on baking sheet; brush vegetables with some of the olive oil and sprinkle with kosher salt. Bake until garlic turns golden brown, about fifteen to twenty minutes. Remove baking sheet from oven and allow vegetables to cool for about ten minutes. Bake bread slice on oven rack until golden brown; remove and allow to cool. Scrape vegetables and juices from baking sheet into a food processor or blender. Break bread into pieces; add to the food processor along with toasted almonds, vinegar, paprika and red pepper flakes. Puree until finely ground. Drizzle in remaining olive oil; season with additional salt if desired.
Note: Romesco is typically served with seafood, but can also be eaten with lamb, poultry and vegetable dishes.
*Romesco image (C) Slastic (2009). Image released into the public domain by author and copyright holder.
Food Fare Culinary Collection: Savory Spain
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map