Salsa Romesco

This is a nut, pepper, and tomato sauce originally from Tarragona.

Salsa Romesco

Servings:	Servings: 18 - Makes about 500m
Calories per serving:	272
Ready in:	1 hour 20 minutes
Prep. time:	1 hour
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Good for my tomato glut 4/5 We've always got too many left over. This is an ideal way to use them. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 ñoras
• 100 ml oil olive oil
• 500 g tomatoes, whole or sliced in half
• 25 g almonds, skinned
• 25 g hazelnuts, skinned
• 5 slices stale French stick
• 1 bulb garlic, skins intact
• 1-2 tablespoons white wine vinegar
• salt to taste

Mise en place

• Preheat the oven to Gas 6/200C/400F

Method

1. Soak the ñoras in cold water for about an hour, having removed stalks and seeds if required.
2. Meanwhile place the oil into a small roasting tin and place it into a cool oven.
3. Once the oven has reached temperature, place all of the other ingredients into the tin, except for the vinegar.
4. After about 10 minutes turn the ingredients over and leave to roast for another 10 minutes. It is a good idea to check the oven regularly to prevent over-cooking or burning.
5. Drain the ingredients into a blender or food-processor, having peeled the tomatoes and garlic, reserving the oil.
6. Add the vinegar and ñoras to the salsa and blend throughly.
7. Add the reserved oil, little by little until you have the required thickness. Season to taste. and if necessary, add more oil.

Serving suggestions

Serve with meat, fish or vegetables and can also be used as a dressing.

Variations

Traditionally, the nuts, tomatoes, garlic and bread are grilled, but I find that roasting gives a richer flavour.

Some people like to include piquillo peppers to the salsa as they add sweetness.

Chef's notes

If you cannot find ñoras, ancho peppers can be substituted.

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