Salsa Romesco


Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A piquant sauce that goes well with pasta or cauliflower. It can be used hot or cold and makes 2 servings.


  • 300 ml/10 fl oz/ cups olive oil
  • 2 green peppers, cored, seeded and sliced
  • 4 or 5 ripe tomatoes, peeled and chopped
  • 3 garlic cloves, crushed
  • 1 dried red chilli
  • 20 hazelnuts, roasted
  • 1 tablespoon wine vinegar seasoning to taste


    Heat the oil and cook the peppers, tomatoes and garlic with the chilli for 5 minutes. Grind the hazelnuts and add them to the sauce with the rest of the ingredients. Purée everything in a blender until smooth.