Romesco Sauce For Spreading or Dipping
Recipe: #9913
June 22, 2013
Categories: Sauce, Hot sauces, Tomato/Red Sauces, Side Dishes, Tomato, Mediterranean, Spanish, One-Pot Meal, Game/Sports Day, Heart Healthy, Low Cholesterol, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spicy, more
"This no-cook delicious vegetarian sauce is an almond, garlic, and roasted pepper puree that comes from Catalan in the northeastern part of Spain along the Mediterranean coast, you would think because it has Rome in the name it came from Italy but not so. Spread it on grilled bread, use it as a dip for roasted or grilled vegetables or eat it right from the spoon, this sauce should be made one day ahead or more as it just gets better and better with every day the flavors are left to blend together, this makes about 2 cups but recipe may be doubled"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (324.1 g)
- Calories 247.3
- Total Fat - 20 g
- Saturated Fat - 2.4 g
- Cholesterol - 0.8 mg
- Sodium - 300.3 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 4.9 g
- Sugars - 7 g
- Protein - 5.3 g
- Calcium - 72.2 mg
- Iron - 1.5 mg
- Vitamin C - 121.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Trim the crusts from a 1-inch-thick slice of bread. In a skillet over medium heat, heat 1 tablespoon of the oil. Add the bread and fry until golden on both sides, about 5 minutes total. Transfer to a plate and let cool.
Step 2
In a food processor, pulse all of the bell and chile and hot peppers along with the garlic, nuts, and the fried bread slice. Pulse until combined but still chunky.
Step 3
Add the tomatoes and pulse to combine. Then add the remaining oil (3 tablespoons) and vinegar and pulse. The mixture will emulsify quickly. Add the salt, cayenne, and smoked paprika, if using (the romesco sauce should be thick but also have a slightly viscous quality, if it seems on the thick side, add 1 to 2 tablespoons of water). Taste for salt and heat and acid and season accordingly.
Step 4
You can cover and refrigerate the romesco for up to 5 days. It just gets better and better with every day the flavors are allowed to meld so I suggest to make this a day or up to 5 days before using it.
Step 5
Slice the remaining bread, allowing 1 to 2 pieces per serving, and grill or toast until lightly browned. Serve with the romesco.
Tips
No special items needed.
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