Romesco Sauce - (Salsa Romesco)

1
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"This peppery sauce is used primarily with fish, but is good with vegetables and excellent for basting grilled lamb chops. Romesco is a specialty of the province of Tarragona, where contests are held in which over two dozen chefs may compete for the championship of Romesco making. The sauce can be made in an electric blender in less than 5 minutes and comes out very well, although chefs competing in the Romesco contest always use a mortar and pestle, which, they say, extract more oil from the nuts. Makes 1 to 1 1/2 cups"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (459.9 g)
  • Calories 1673.8
  • Total Fat - 179.9 g
  • Saturated Fat - 23.8 g
  • Cholesterol - 0 mg
  • Sodium - 2344.9 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 6.7 g
  • Sugars - 5.9 g
  • Protein - 6.5 g
  • Calcium - 86.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 61.8 mg
  • Thiamin - 0.2 mg

Step 1

Grind nuts, pepper, tomato, and garlic in a mortar or an electric blender with salt; gradually add olive oil.

Step 2

When sauce thickens, blend in vinegar.

Step 3

Makes 1 to 1 1/2 cups of sauce.

Tips & Variations


No special items needed.

Tags : Sauce

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