Recipes

Romesco (Catalan Roasted Pepper and Almond Sauce)

Recipe from the Tasting Table Test Kitchen
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To learn more, read "Romesco Is the Perfect Sauce" in our National edition.

Romesco (Catalan Roasted Pepper and Almond Sauce)

Recipe from the Tasting Table Test Kitchen

Yield: 2 cups

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients

¼ cup extra-virgin olive oil

3 plum tomatoes, blanched, peeled and seeded 

1 clove garlic, smashed

3 tablespoons almonds, toasted

3 tablespoons skinned hazelnuts, toasted 

1 tablespoon aged sherry vinegar 

2 teaspoons dried chile flakes, preferably Espelette

1 teaspoon Spanish smoked paprika (pimentón)

5 red bell peppers, roasted, peeled and seeded

Salt, to taste

Directions

1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.

2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.  

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