Name: Romesco Sauce
Yield: Yield: 1 qt/946 ml
Cuisine: Spanish
Ingredients: Ground black pepper, as needed; 3 fl oz/90 mL extra-virgin olive oil; 2 oz/57 g skinned hazelnuts; 2 tbsp/6 g chopped flat-leaf parsley; 2 fl oz/60 mL sherry vinegar; 2 lb/907 g red peppers; 2 oz/57 g baguette or similar bread, sliced ¼ in/6 mm thick; 1 lb/454 g plum tomatoes; 4 garlic cloves, peeled; Salt, as needed; 3 oz/85 g skinned almonds, blanched

Preparation info

Yield:
1 qt

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Romesco sauce, an iconic component of Spanish cookery, has its origins in Catalonian cuisine. This sauce reflects a traditional Spanish sauce-making technique in which the main item is puréed and body and viscosity is achieved by incorporating ground nuts or bread. The Picada sauce on page 183 follows a similar principle. On many tables in Spain, this sauce is the focus and the fish, seafood, meat, or vegetable is considered of secondary importance.