Salsa Romesco

Name: Salsa Romesco (Romesco Sauce)
Yield: Makes About 600 ml (21 fl oz)
Cuisine: Spain
Ingredients: 3 red capsicums (peppers); 375 g (13 oz/1½ cups) sofrito; 2 tablespoons good quality red wine vinegar; 150 g (5½ oz) hazelnuts, roasted; 150 g (5½ oz) blanched almonds, roasted; 60 g (2¼ oz /¼ cup) sweet paprika; one 2 cm (¾ inch) thick slice 2-day-old pasta dura or other firm crusty bread; 80 ml (2½ fl oz ⅓ cup) olive oil; 1 garlic bulb; 2 very ripe tomatoes

Romesco Sauce

Preparation info

Makes About
600 ml

Difficulty
Complex

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

This is an all-round sauce that can be used with meat, fish and vegetables. It has a lovely earthy red colour with a deep rich flavour that is sharpened with a little good red wine vinegar. Note that this recipe calls for roasted blanched almonds.