Salsa Romesco Romesco Sauce Recipes

ROMESCO SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
• Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

ROMESCO SAUCE

Steps:

• Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.

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 SAUCE WITH MARCONA ALMONDS

Steps:

• Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
• Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
• Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
• Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.

SALSA ROMESCO/ ROMESCO SAUCE

Steps:

• *Cook's Note: You can also use dried Nora peppers, if Romesco peppers are not available. These are both typical peppers imported from Spain.
• Preheat the grill to high heat.
• In a cast iron or grill-safe skillet, toast the nuts until lightly colored and toasted, 3 to 5 minutes, being careful not to burn them or they get very bitter. Remove the nuts and reserve. On the grill, lightly char the tomatoes on all sides, 2 to 3 minutes each side, rotating until all the sides are lightly charred. At the same time on the grill, roast the garlic cut-side down until the cut side gets nicely colored and the garlic begins to soften.
• Alternatively, if using a conventional oven, place the raw hazelnuts, tomatoes (do not core the tomatoes or their liquid will spill out while roasting) and garlic cut-side down on a baking sheet and roast in a preheated 400 F oven for about 10 minutes. Remove the toasted hazelnuts and reserve. Return the tomatoes and garlic back to the oven for 20 to 30 minutes more. The tomatoes should be deeply roasted and the garlic should be nicely colored on the cut side and begin to soften.
• When they are ready, remove the tomatoes and the garlic from the grill or oven. When cool enough to handle, peel the tomatoes and set aside.
• In the bowl of a food processor, add the hazelnuts and the grilled or toasted bread. Lightly pulse 2 to 3 times until the bread and nuts start to break down, but are not all ground. Add the tomatoes, reconstituted Romesco or Nora peppers and roasted garlic (squeeze the cloves out of their skin) and lightly process while gradually streaming in the oil, a little at a time, as if making a mayonnaise. Romesco should have both a fine chunky integrity to the sauce and a smooth silky texture. Finally, add the vinegar and season with salt and black pepper or crushed red pepper, if using. Add a little water if the sauce is too thick. The final sauce should be thick and concentrated but still loose.