Romesco Sauce

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February 19, 2013 by dgarnett2013

Romesco Sauce: A Girl and her Pig by April Bloomfied and adapted by DG

romesco

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.

romesco1

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.

romesco2

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…

bunnies1

One thought on “Romesco Sauce

  1. […] with char-grilled spring onions and romesco […]

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