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Sauces & stocks
Catalan romesco
Pepper, almond and tomato sauce, intense and mediterranean.
VegetarianVeganGluten-free
Ingredients
- 2 hydrated choricero peppers
- 2 ripe tomatoes
- 60 g of toasted almonds
- 30 g of toasted hazelnuts
- 1 slice of fried bread
- 2 cloves of garlic
- 30 g of sherry vinegar
- 100 g of extra virgin olive oil
- 1 teaspoon of paprika
- Salt to taste
Step-by-step
Choose your robot:
- Put the almonds, hazelnuts and bread in the mixing bowl and blend 10 sec/speed 7.
- Add the garlic and the flesh of the choricero peppers.
- Add the peeled tomatoes, paprika and salt.
- Blend 20 sec/speed 7 until you get a paste.
- With the machine at speed 5, add the oil and vinegar in a stream through the lid opening.
- Blend 30 sec/speed 6 until you get a creamy and smooth sauce.
Tips
- Roast the tomatoes beforehand for a deeper flavor.
- Pairs with calcots, fish or grilled vegetables.
- Keep it covered with oil in the fridge.