February 19, 2013 by dgarnett2013
Romesco Sauce: A Girl and her Pig by April Bloomfied and adapted by DG
A Spanish/ Catalonian sauce. Great with steak, pork chops fish. Charred spring onions dipped in are delicious.
Makes two large jam jars, or about 450g. It keeps well in the fridge.
- About 450g medium tomatoes, blanced, peeled and cored
- 2 medium red peppers
- 1 small yellow pepper
- 1 small fresh red or green chilli or a poblano pepper, ie a mild green mexican chilli
- 6 similarly sized borettane onions (about 225g) or a small red onion cut into 8 wedges
- 7 medium garlic cloves, peeled
- 75g unsalted skinless Marcona almonds
- 25g fine breadcrumbs
- 5 tabs extra virgin olive oil
- 3 tabs sherry vinegar, to taste
- 1 1/2 tsp hot pimento (Spanish smoked paprika)
- 3 tabs Maldon salt
Char the peppers all over on an open flame on the hob, or on grill pan, till they are blistered all over. Then put into a plastic bag to steam. Then peel them, remove ribs and seeds and chop flesh into pieces.
Heat the grill pan over a medium heat till it just begins to smoke.
Gently cook onions, chilli/ pepper, garlic and tomatoes until lightly charred.
Toast the almonds in a small dry pan till pale brown, then put them in the food processor and pulse till they are a mixture of fine and chunky bits.
Transfer charred vegetables to a big bowl and roughly chop, then put into food processor and blend until the mixture is fairly smooth but with plenty of small chunks here and there.
In a bowl, mix processed vegetables, almonds and breadcrumbs. Stir in olive oil, vinegar, pimenton and salt. Taste and add more salt and/or vinegar if it needs it.
Also great together…