ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO DIP WITH GOAT CHEESE
Steps:
- Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It's okay if it doesn't come together completely.) Set aside and let cool slightly.
- Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
- Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three.
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
ROMESCO DIP
Classic ingredients for romesco sauce--roasted bell peppers, garlic, almonds, parsley, paprika--make an amazing dip for Snack Factory® Pretzel Crisps®.
Provided by Snack Factory® Pretzel Crisps®
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 10m
Yield 12
Number Of Ingredients 10
Steps:
- Combine roasted peppers, almonds, parsley, olive oil, vinegar, garlic, paprika, salt, and pepper in a food processor. Blend until smooth.
- Serve with Snack Factory® Original Pretzel Crisps®.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 17.9 g, Fat 8.2 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 402.3 mg, Sugar 1.2 g
ROMESCO SAUCE
Steps:
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. 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. Transfer chile with a slotted spoon to a heatproof 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. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato, then coarsely chop and transfer (with juices) to a 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.
AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)
This delicious and easy romesco sauce recipe results in my all-time favorite dipping sauce! Nutty and delicious, it's a must-try!
Provided by Lauren Aloise
Categories Sauce
Time 50m
Number Of Ingredients 9
Steps:
- Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
- Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
- Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
- Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
- Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
- Add more vinegar, salt, and cayenne (if you wish) to taste.
- Enjoy the sauce with roasted vegetables, or on a sandwich.
Nutrition Facts : Calories 226.56 kcal, Carbohydrate 8.01 g, Protein 0.8 g, Fat 21.83 g, SaturatedFat 3.03 g, Sodium 27.2 mg, Fiber 0.57 g, Sugar 5.25 g, ServingSize 1 serving
ROMESCO-AND-BUCHERON DIP
If you can't find Bucheron, any other ripened goat cheese will work -- even thin slices from a goat-cheese log. And we like to use the dip leftovers over scrambled eggs or a frittata.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, pulse 1/4 cup almonds with garlic until finely ground. Add bread, peppers, oil, and vinegar; puree until smooth. Season with salt and pepper.
- Transfer mixture to a 1-quart baking dish. Top with cheese. Bake until bubbly, 15 minutes. Top with remaining 1/4 cup almonds; serve immediately.
ROMESCO SAUCE RECIPE
This nutty and fruity Catalonian sauce is best when you make it your own. You can serve your romesco sauce a million different ways: with roasted meats or grilled fish, with cooked or raw vegetables, on sandwiches, in soups, you name it.
Provided by Daniel Gritzer
Categories Condiments and Sauces
Time 2h30m
Number Of Ingredients 8
Steps:
- Meanwhile, place dried peppers in a medium heatproof bowl and cover with boiling water. Place a weight or wet paper towel on top to help submerge peppers. Let stand until peppers are fully softened, 30 minutes to 1 hour. If peppers are very stubborn (as thick-skinned ñoras can be), you may need to tear a small hole in them to let water penetrate inside.
- To Make Sauce Using a Mortar and Pestle: Add 3 cloves roasted garlic and 1 or 2 cloves peeled raw garlic to mortar. (Feel free to make this recipe more or less garlicky, according to your own tastes, by adding or subtracting roasted or raw garlic.) Smash garlic to a paste with pestle.
- Add bread and moisten with vinegar. Smash to a paste. Add nuts and smash as finely as you can. The mixture should have the consistency of a rough paste when you're done.
- Smash in scraped pepper flesh, followed by peeled roasted tomatoes. Mix in olive oil until thoroughly combined. Season with salt. Add more oil, 1 tablespoon (15ml) at a time, if a thinner, richer sauce is desired. Add more vinegar to taste as well.
- To Make Sauce Using a Countertop Blender or Immersion Blender: Add 3 cloves roasted garlic and 2 cloves peeled raw garlic to jar of blender, or blending container if using an immersion blender. (You can use more or less roasted and raw garlic, as desired, according to your own tastes.) Add nuts. Blend until finely processed, scraping down sides as necessary.
- Blend in peeled roasted tomatoes and scraped pepper flesh. Add bread, olive oil, and vinegar, and blend until smooth. (How smooth to make it is up to you; some texture is okay.) Season with salt and add more oil and vinegar to taste, if desired.
- To Make Sauce Using a Food Processor: In the bowl of a food processor, combine 3 cloves roasted garlic and 2 cloves peeled raw garlic (use more or less roasted and raw garlic, as desired, according to your own tastes), along with bread and nuts. Process, scraping down sides as necessary, until finely chopped.
Nutrition Facts : Calories 60 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 78 mg, Sugar 1 g, Fat 5 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g
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- Preheat barbecue grill OR gas stove on high and chargrill capsicum using until black and blistered all over. (Note 4)
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4.9/5 (56)Calories 151 per servingCategory Sauce
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- Taste, and add additional salt (up to 1/4 teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
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- Add all the ingredients to the bowl of a food processor. Blend to a smooth consistency, scraping the bowl down a few times along the way. Taste and adjust the seasoning, if needed. If the Romesco sauce is a bit thick to your liking, you can loosen it further by adding a few tablespoons of water or vegetable broth and blend again until incorporated and smooth.
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