cateory: cuisine
Southern Romesco sauce
Reviews: 198
Ingredients:
- 11⁄2 cups toasted and cubed Italian or French bread;
- 1⁄2 cup blanched almonds, preferably Marcona almonds;
- 1⁄2 cup hazelnuts;
- 6 garlic cloves;
- 1 cup seeded and chopped tomatoes;
- 1 teaspoon crushed red pepper flakes, or to taste;
- 1 cup coarsely chopped roasted sweet red peppers;
- 1 tablespoon chopped fresh rosemary;
- 1 tablespoon chopped fresh oregano;
- 1 teaspoon sugar;
- 1 teaspoon kosher salt, plus more to taste;
- 1⁄4 teaspoon ground black pepper, plus more to taste;
- 1 teaspoon smoked paprika (pimentón);
- 1⁄4 cup sherry vinegar;
- 1⁄4 to 1⁄2 cup extravirgin olive oil.
How to make
Southern Romesco sauce
Southern Romesco sauce
- Place the bread, almonds, hazelnuts, garlic, and tomatoes in the bowl of a food processor fitted with a metal blade and pulse to break them up roughly.
- Add the red pepper flakes, roasted peppers, rosemary, oregano, sugar, salt, pepper, smoked paprika, and vinegar. Pulse until the nuts are finely ground.
- With the machine running, gradually pour in enough of the oil to make the sauce the consistency of very thick salad dressing that can hold its shape on a spoon. Do not overprocess; small bits of nuts should remain visible. Taste to make sure the sauce has plenty of piquancy and enough salt and adjust the seasoning if needed.
- Make-ahead note: The sauce can be made up to 3 days ahead. Store tightly covered and refrigerated for up to 1 week. Stir well, check the seasoning, and return to room temperature for serving.
Comments for
Southern Romesco sauce
Southern Romesco sauce
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