08 Oct Romesco Sauce (Vegetarian, Vegan)
Romesco is one of my all-time favorite sauces, a roasted red pepper and nut mixture originating from Catalonia, Spain. It’s always a crowd-pleaser and since most people are not familiar with the sauce it’s a fun way to show off your fancy foodiness (and your guests will never know it only took a couple minutes and a food processor to make). I use it as a sauce for roasted vegetables and pasta, a dip for raw veggies, and as a spread for sandwiches or crostini. I like to leave the sauce slightly coarse so the texture of the nuts shine through and so it's easier to spread- so try not to go crazy with the food processor.
- 1 Cup Blanched Almonds
- ½ Cup Roasted Hazelnuts
- 1 Dried Ancho Chili, Soaked in Warm Water to Rehydrate then stem removed and rough chopped
- 1 Tablespoon Smoked Paprika
- 2 Tablespoons Sherry Vinegar
- ½ Cup Extra Virgin Olive Oil
- 1/4-1/2 Teaspoon Cayenne Pepper (depending on how much spiciness you can handle)
- 2 Whole Roasted Red Peppers (about 1 12 Ounce Jar)
- 1 Cup Diced Tomatoes
- 3 Garlic Cloves, Peeled and rough chopped
- 1 Tablespoon of red onion, rough chopped
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Fresh Parsley
- 1 Slice Stale Sourdough Bread (acts as a thickener, but is optional if you want to make this a completely raw and gluten free sauce)
- Juice from 1 Lemon
- 1 teaspoon Kosher Salt
- Place all ingredients in a food processor, blend to a coarse paste. Add more salt to taste.
- Use cold as a spread for sandwiches or as a dip, or warm up and use as a sauce for roasted veggies.
- If using as a pasta sauce, remove pasta 1 minute early, combine romesco with 1/4 – ½ Cup of pasta water and finish cooking the pasta in the sauce.
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Originally Posted June 16 2013: pre-daylight photography