Spanish Romesco Sauce
4 servings
30 minutes
Romesco is a traditional Spanish sauce with roots in Catalonia. Originally served as an accompaniment to fish, its rich, nutty flavor and mild spiciness have made it a versatile pairing for meat, vegetables, and even pasta. Its base is roasted red bell pepper, which adds a slight sweetness and smoky note. Almonds contribute depth and richness while wine vinegar refreshes and balances the flavor nuances. Olive oil binds the ingredients together, giving the sauce a velvety texture. Romesco not only delights the palate but also has a warm, cozy character that perfectly complements Mediterranean dishes.
1
Preheat the grill. Place the red pepper on it and grill for about 10 minutes, turning until the skin starts to char. Transfer the pepper to a plastic bag and leave for 10-15 minutes. Remove the skin and seeds. Cut into small pieces.
- Red sweet pepper: 1 piece
2
Heat the pan well and toast the almond flakes until golden.
- Flaked almonds: 60 g
3
Put chopped pepper, almonds, olive oil, vinegar, water, minced garlic, salt, pepper, and finely chopped chili in the blender. Blend until smooth.
- Red sweet pepper: 1 piece
- Flaked almonds: 60 g
- Extra virgin olive oil: 0.3 glass
- Red wine vinegar: 2 tablespoons
- Water: 1 tablespoon
- Garlic: 1 clove
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Chili pepper: 1 piece
