Quick Romesco Sauce Recipes

5 MINUTE ROMESCO SAUCE

Steps:

• Add almonds, roasted red peppers, basil, garlic cloves, tomatoes, red wine vinegar, olive oil, salt, and pepper to a food processor.
• Blend until your desired consistency. (I usually like it smooth with with a little crunch from the almonds)
• Serve with your favorite protein, eggs, as a dip, or on veggies. (or just eat it with a spoon)

ROMESCO SAUCE

Steps:

• Preheat the oven to 175 C (350 F)
• Cut a cross in the bottom of each tomato and place them cut side up along with the whole head of garlic on a baking pan (if you are using a slice of red bell pepper in place of the ñora, roast it here as well). Drizzle everything with a tablespoon or two of olive oil. Roast the garlic for about 45 minutes, or until tender, then remove so that it does not burn. Continue roasting the tomatoes until the skin is beginning to blacken in spots - about 60 minutes.
• Meanwhile rehydrate the ñora peppers by placing them in a bowl of hot water. (You can also place them in a bowl of water the night before). Set aside to soften while the tomatoes roast.
• Toast the bread and the nuts. You can do this either by placing them in an oven-safe pan in the oven with the tomatoes for five minutes or so, or in a pan over medium heat on the stove.
• When the tomatoes are roasted, remove the pan and let them cool. Prepare the ñora by cutting them open and discarding the stem and seeds. Use a spoon to scrape the pulp away from the skin and discard the skin. I ended up with about 1 tablespoon of pulp from 2 ñora peppers.
• Put the vinegar in a bowl and wet the bread in the vinegar.
• Once the tomatoes are cool enough to handle, peel off the skin. Also pop all the roasted garlic cloves out of their skins (peel the red bell pepper if you're using it). Transfer the peeled tomatoes and garlic to a blender or food processor and add the salt.
• Begin blending and slowly drizzle in the olive oil. Once it's emulsified add the toasted bread and vinegar, ñora pulp and the raw clove of garlic if you are using it (it's optional).
• Finally add the nuts and blend a bit more. Romesco sauce should be a bit grainy so do not over blend, a bit of bite is good. Taste and adjust the seasoning. Romesco sauce should be a bit tangy. If would like a thicker sauce, add more bread. For a thinner sauce, add more olive oil.

AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)

Steps:

• Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
• Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
• Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
• Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
• Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
• Add more vinegar, salt, and cayenne (if you wish) to taste.
• Enjoy the sauce with roasted vegetables, or on a sandwich.

ROMESCO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees.
• In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
• Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
• While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
• When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

QUICK ROMESCO SAUCE

Steps:

• Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.