Romesco Sauce

Salsa Romesco

Type of Dish: 

Main Meals

Approx. Preparation Time: 

About 30 minutes

Difficulty: 

Student's Play

Serves: 

4 people

This delicious sauce is a fantastic accompaniment to all types of fish and seafood as well as grilled or sauteed vegetables. Ingredients

  • 2-3 Dried Ñora Peppers
  • 6 Cloves of Garlic
  • 50g Toasted Hazelnuts
  • 50g Toasted Almonds
  • 1 Slice of Bread
  • 2 Small Cayenne Chilis
  • 1 Large Tomato
  • Parsley
  • Olive oil
  • Vinegar
  • Salt

 

List of Ingredients: 

6 cloves of garlic
2-3 Dried Ñora Peppers

Preparation Instructions: 

Prepare the nora peppers by halving and de-seeding and then soak for at least 1 hour in boiling water. Remove from water and chop roughly. Roast or pan fry the tomato until soft. Fry the ñora peppers and dried chilis in 2-3 tablespoons of olive oil and remove. In the same oil, fry 3 cloves of garlic with the slice of bread and remove. In a large pestle and mortar (or food processor), mash the remaining 3 cloves of garlic with the fried garlic, the nora peppers, chilis, parsley, almonds, hazelnuts, fried bread and the peeled and deseeded tomato. Combine with oil and vinegar until a smooth paste is formed and season to taste with salt.

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