Romesco Sauce

Name: Romesco Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 14 grams dried ancho chile; 2 Tbsps blanched almonds; 2 larges garlic cloves, sliced; 2 Tbsps hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm; 79 milliliters extra-virgin olive oil; 59 milliliters drained bottled pimientos, rinsed; 0 teaspoons dried hot red pepper flakes; 1 Tbsp red-wine vinegar; 0 teaspoons salt, or to taste; 227 grams large tomato , cored; 2 Tbsps water; 1 inches thick) slice firm white bread, cut into 1/2-inch cubes

Romesco Sauce might be just the European recipe you are searching for. This recipe makes 6 servings with 166 calories, 2g of protein, and 16g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up red-wine vinegar, water, garlic cloves, and a few other things to make it today. It works well as an inexpensive sauce. It is a good option if you're following a vegan diet.

Instructions

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.

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Baking Pan

Aluminum Foil

Oven

Roast tomato in pan until tender and skin peels off easily, about 30 minutes.

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Tomato

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Frying Pan

While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces.

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Tomato

Chili Pepper

Seeds

Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute.

Ingredients you will need

Chili Pepper

Cooking Oil

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Frying Pan

Transfer chile with a slotted spoon to a heatproof bowl.

Ingredients you will need

Chili Pepper

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Slotted Spoon

Bowl

Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes.

Ingredients you will need

Red Pepper Flakes

Hazelnuts

Almonds

Garlic

Bread

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Frying Pan

Add mixture (including oil) to chile in bowl and cool slightly.

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Chili Pepper

Cooking Oil

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Bowl

Peel tomato, then coarsely chop and transfer (with juices) to a food processor.

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Tomato

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Food Processor

Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.

Ingredients you will need

Pimiento

Vinegar

Bread

Chili Pepper

Water

Salt

Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.*Available at Latino markets, many supermarkets, and kitchenmarket.com.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

14grams

dried ancho chile 2Tbsps

blanched almonds 2larges

garlic cloves, sliced 2Tbsps

hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm 79milliliters

extra-virgin olive oil 59milliliters

drained bottled pimientos, rinsed 0teaspoons

dried hot red pepper flakes 1Tbsp

red-wine vinegar 0teaspoons

salt, or to taste 227grams

large tomato , cored 2Tbsps

water 1inches

thick) slice firm white bread, cut into 1/2-inch cubes

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Becker Vineyards Tempranillo. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.