Romesco sauce
6 servings
45 minutes
Romesco sauce is one of the treasures of Spanish cuisine, originating from Catalonia. Its history traces back to fishing villages where this rich and aromatic sauce was used to accompany fresh fish and seafood. The flavor of romesco is rich and multifaceted: the sweet notes of roasted peppers and tomatoes blend with the nutty depth of almonds and hazelnuts, while fresh herbs and wine vinegar add zest. This sauce pairs wonderfully not only with fish but also with meat, vegetables, and even just bread — it can be dipped into for enjoyment with every bite. Preparing romesco is an art of balancing textures and flavors, and its vibrant color and aroma will make any dish brighter and more interesting.
1
Place the peppers in a bowl, cover with warm water, and let sit for 30 minutes. Then dry and remove the seeds.
- Red chilli pepper: 2 pieces
2
Place almonds, hazelnuts, and tomatoes on a baking paper, drizzle with olive oil, and send to a preheated oven at 200 degrees for 10 minutes. Then transfer the nuts to a bowl and leave the tomatoes in the oven for another 30 minutes.
- Almond: 200 g
- Hazelnut: 100 g
- Tomatoes: 3 pieces
3
Crush the nuts and crackers together in a mortar or blend in a blender.
- Almond: 200 g
- Hazelnut: 100 g
- Cookie: 2 pieces
4
Remove the tomatoes from the oven, let them cool enough to touch, peel them, and add to the nut mixture. Add the peppers and mix everything together: in a mortar or blender.
- Tomatoes: 3 pieces
- Red chilli pepper: 2 pieces
5
Then, while constantly whisking, pour in the oil. When everything is ready, add vinegar and finely chopped parsley and mint. Season with salt and pepper. Add a little water if the sauce is too thick.
- White wine vinegar: 1 tablespoon
- Parsley: 0.5 bunch
- Fresh mint: 3 pieces
- Salt: to taste
- Ground black pepper: to taste