Romesco Sauce

Name: Romesco Sauce (Salsa Romesca)
Yield: Makes 600ml (1 pint)
Cuisine: Spain
Ingredients: 1 large sweet red pepper, seeded and chopped or, even better, 2 ‘New Mexico’ dried red peppers or Spanish ñoras; 2 hot dried red chilli peppers, seeded; 2 thin slices of French bread; 250ml (8fl oz) olive oil; 4 cloves of garlic, finely chopped; 225g (8oz) tomatoes, skinned and chopped; 125ml (4fl oz) red wine vinegar; 25g (1oz) ground almonds; Freshly ground black pepper; Salt

Salsa Romesca

Preparation info

Makes
600 ml

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Some uses of this sauce: cold as a useful dip for raw vegetables (crudités) or tortilla chips or hot with fried eggs or deep-fried chicken wings. A useful party sauce.

Ingredients

1 large sweet red pepper, seeded and chopped or, even better, 2 ‘New Mexico’ dried red peppers or Spanish ñoras
2

Europe
Spain
Sauce
Mediterranean
Vegan
Spicy

Method

If you are using the elongated ‘New Mexico’ dried peppers or the Spanish ñoras, soak them in warm water with the chilli peppers for about half an hour until they are soft. Drain, dry and chop them.

Heat 4 tablespoons of the oil in a frying pan, pop in the slices of French bread and fr