Spicy Romesco Sauce Recipes

SPICY ROMESCO DIPPING SAUCE

Spicy Romesco Dipping Sauce image

A tomato-based sauce that originated in the Catalonia region of Spain, Romesco has a rich, nutty, and slightly sweet flavor thanks to the addition of bell peppers and almonds. The sweetness is balanced out with a dash of vinegar, cayenne pepper, and garlic. It goes particularly well with dishes like roasted vegetables, and these grilled chicken tenders.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 25m

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

1 red bell pepper
1 clove garlic, smashed and peeled
1/3 cup sliced or slivered almonds
1/4 cup crushed tomatoes or tomato sauce (from 1 small can)
1 tablespoon white or dark balsamic vinegar
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.

SPICY ROMESCO SAUCE

Spicy Romesco Sauce image

Make and share this Spicy Romesco Sauce recipe from Food.com.

Provided by David Hawkins

Categories Lunch/Snacks

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 9

Ingredients

1 roma tomato
2 large red bell peppers
2 habanero peppers
6 tablespoons vermouth
1/2 teaspoon kosher salt
1 tablespoon peppercorn
4 tablespoons white wine vinegar
1 tablespoon turmeric
2 large shallots

Steps:

In the event you don't have shallots, use 1/4 of a large red onion instead.
roughly chop the peppers, onions and garlic.
Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge.
Once everything is pretty soft, put it in a blender and blend until very smooth.
When ready to serve the crab cakes (detailed in the other recipe "Hot Crab Cakes") then heat the sauce to very hot before spooning over the crab cakes.

Nutrition Facts : Calories 22.4, Fat 0.2, SaturatedFat 0.1, Sodium 119.6, Carbohydrate 4.7, Fiber 1.3, Sugar 2, Protein 0.8

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