Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use on pizza, atop grilled fish or chicken, or tossed with pasta. I'm making it a point to serve romesco more often; to do the same, get the recipe after the jump.
- 1 dried mild chile, such as Ancho
½ cup olive oil
1 slice white bread
1/3 cup almonds, toasted
1 ½ teaspoons minced garlic
1 roasted red pepper, peeled and seeded
1 teaspoon smoked paprika
Pinch salt and pepper
2 tablespoons red wine vinegar
- Place the chile in hot water and simmer over low heat for 10 minutes. Remove from the heat and cool. Remove the stems and reserve the water.
- Heat 3 tablespoons of olive oil in a sauté pan. Fry the bread slice until golden on both sides.
- Place the chile, bread, almonds, and garlic in a processor and pulse quickly. Add the roasted pepper, paprika, salt, and pepper and puree to form a chunky paste.
- Add vinegar. Add the oil slowly as for a mayonnaise. Adjust seasonings and add reserved liquid as needed to reach proper consistency.
Makes about 1 1/2 cups.
- Other, Condiments/Sauces
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