Romesco Sauce (Catalan Pepper Sauce)
When we first had this sauce, they served it warm with grilled leeks and roasted rabbit. Delicious!
Prep Time: 40 min.[PT40M]
Cook Time: 15 min.[PT15M]
2 tbsp bittersweet Spanish paprika (Pimentón de la Vera)
Remove seeds from chili pepper and grind into a powder. Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. Put the tomatoes in a food processor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.
Great with earthy foods, like grilled meats and vegetables.
Recipe courtesy of Spain GourmeTour magazine.
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