This Spanish delight, Romesco sauce goes very well with asparagus artichokes, grilled lamb or fish
Ingredients
100g whole blanched almonds
50g peeled hazelnuts
4 dried ñoras peppers or dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
If using a dried chile, sear it in a small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 minutes. Drain and put the chile in the food processor.
1 small dried red chilli, crumbled
3 garlic cloves, peeled
1/3 cup olive oil
50g stale white bread, torn, if needed into 1,5 cm cubes
2 medium red bell peppers, roasted, peeled and seeded
11/2 tbsp red wine vinegar or sherry vinegar
1 tsp tomato purée
1 pinch saffron
1/2 tsp paprika
salt and pepper to taste
Method
Preheat the oven to 180°C gas 4
1) dry roast the almonds and hazelnuts on a baking tray for 20 minutes, then cool
2) fry two of the garlic cloves in olive oil, remove, then fry the bread until golden
3) in a food processor put the bread, nuts, garlic and peppers until you have a coarse paste, stir in , the vinegar, the remaining garlic, tomato purée, saffron, paprika, add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 tsp water and/or more olive oil.
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