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 SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
HOW TO MAKE 4 CLASSIC SPANISH SAUCES
Provided by Albert Bevia @ Spain on a Fork
Number Of Ingredients 34
Steps:
- To make the saffron garlic aioli, add 3 cloves roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to slowly add in the olive oil while you continue to mix in a circular motion, once all the olive oil has been incorporated and you end up with a with a thick mayonnaise like sauce, season with a little sea salt & black pepper, can be stored for up to 3 days in the fridge
- To make the romesco sauce, add 2 tomatoes, 2 large cloves garlic and 2 slices of baguette bread into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after 12 minutes remove the roasted garlics and after 30 minutes total, remove the tomatoes and let them cool off, meanwhile heat a small fry pan with a medium heat and add in 8 raw hazelnuts & 8 raw blanched almonds, dry roast them for about 4 to 5 minutes, mixing them continuously, then set aside, add the 2 roasted tomatoes (peeled) into a food processor, the 2 roasted garlics (peeled), the 2 slices of toasted baguette bread, the toasted hazelnuts & almonds, 1 raw clove of garlic, 2 jarred roasted red bell peppers, 1/2 tsp red wine vinegar and a generous 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick sauce that has textures to it, can be store in the fridge for up 7 days
- To make the brava sauce, add a 1/4 cup of extra virgin olive into a large fry pan and heat with a medium heat, after 3 minutes transfer the hot olive oil into a large bowl, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp corn starch, whisk together until well combined, add the mixture back into the pan, heat with a medium heat and start whisking everything together, at the same time start slowy adding in 1 cup of vegetable broth, after the broth has been incorporated add in 1/2 tsp white wine vinegar and 1/2 tsp sea salt, continute to whisk on a medium heat for 6 to 8 minutes, then turn off the heat and let it sit for 10 minutes, then whisk everything so the sauce can come back together, you should end up with a creamy sauce, can be stored in the fridge for up to 7 days
- To make the mojo picon sauce, add 2 slices of baguette bread and 2 large cloves of garlic into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after a total cooking time of 12 minutes remove the roasted garlics, add 4 jarred roasted red bell peppers into a food processor, the 2 pieces of toasted bread, the 2 roasted garlics (peeled), 1 raw clove of garlic, 1 tsp sweet smoked Spanish paprika, 1/2 tsp cumin powder, 1 tsp white wine vinegar, 1/4 cup cold water and a generous 1/3 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick creamy sauce, can be stored for up to 7 days in the fridge
CAL'S ROMESCO
Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com
Provided by Chef Michael Callah
Categories Sauces
Time 55m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Method:.
- Soak bread in milk.
- Heat the olive oil in a large sauté pan over high heat until smoking.
- Separately sauté the garlic and ancho chilies until lightly browned.
- Remove each ingredient with a slotted spoon as it's done.
- Deglaze the pan with the vinegar and red wine.
- Drain milk from bread.
- Place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
- Add the hazelnuts and process until finely chopped.
- Salt and pepper to taste.
Nutrition Facts : Calories 421.9, Fat 31.9, SaturatedFat 4.3, Cholesterol 3.4, Sodium 89.8, Carbohydrate 28.3, Fiber 4.7, Sugar 11.2, Protein 6.1
ROMESCO SAUCE (A SPANISH CONDIMENT)
Having researched many recipes for this condiment, it seems most of them have basic components of smokiness, heat, nuts, red peppers, tomatoes, olive oil and sherry vinegar. They also often include bread as a thickener, but mine does not. In fact, my recipe is so very simple I wonder if it is truly a Romesco sauce. I never measure the amount of nuts, olive oil, or sherry vinegar so the amounts below are approximate. Goes well with grilled fish, chicken, or meat or use as a dip for bread or veggies. A food processor makes this come together easily. I guess it is possible to make something more complicated by not using ingredients that are already processed, like the Smokehouse Almonds, jarred roasted red peppers, or canned tomatoes. But this works well consistently and friends always enjoy it. A very good quality Sherry Vinegar can add a nice touch, but I usually use what I find at the store, Big Lots, or TJ Max. Spanish chef, Penelope Casas, recommends Pimenton De le Vera for paprika.
Provided by French Terrine
Categories Peppers
Time 30m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- If using hazelnuts, toast in oven at 350 for a few minutes until fragrant. Wrap in a clean dish towel and while still warm, rub together in the towel to remove the darker husks. (I have known a few people allergic to hazelnuts, so I usually omit them.).
- Cut away the stem and remove seeds from dried chipotle pepper, then rehydrate in boiling water. After is has softened, usually about 10 minutes, remove from the water and drain.
- Using chopping blade in food processor bowl, mince the chipotle. Add peeled garlic clove and continue mincing. Next add the roasted red bell pepper and continue chopping. Add in the Smokehouse Almonds and continue with processing. I like to get these ingredients as homogenized as possible, in order to finely mince the chipotle and garlic.
- Continue to process in the olive oil and the sherry vinegar. Then adjust seasoning with black pepper and Spanish smoked paprika.
- To keep it just slightly chunky stirr in the canned tomatoes last. But sometimes they get processed along with the rest.
- Wonderful on halibut, great as a dip for veggies or bread. Usually when I prepare My Very Favorite Chicken Terrine (see here in Food.com), I will include a small bowl of Romesco Sauce on the platter along with the mustards, cornichon, and olives, because it adds a pretty color to the presentation.
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EASY ROASTED RED PEPPER ROMESCO DIP - TARA TEASPOON
From tarateaspoon.com
5/5 (2)Total Time 1 hr 5 minsCategory AppetizerCalories 138 per serving
- Heat broiler and place rack 6 inches from heat. Broil bell peppers, turning occasionally, until charred, about 30 minutes Transfer to a bowl, cover and let stand 15 minutes.
- Meanwhile, heat oven to 350°F. Spread out nuts on baking sheet and bake until just golden, about 12 minutes; cool.
- Peel skin from peppers, core and seed. In a food processor, purée together peppers, nuts, garlic, salt, vinegar and paprika. Add oil and process until smooth. Transfer to a serving bowl; stir in mint and parsley.
ROMESCO SAUCE RECIPE - CHILI PEPPER MADNESS
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Ratings 1Calories 113 per servingCategory Main Course
- Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
THE BEST ROMESCO SAUCE RECIPE! - FEASTING AT HOME
From feastingathome.com
4.9/5 (8)Calories 75 per servingCategory Condiment
- Heat a skillet over medium heat and add 1 tablespoon olive oil, and saute onion and pepper until tender and fragrant, about 8 minutes. Add garlic cloves and continue sauteing until onions and peppers start to carmelize. (Alternately, see notes for roasting- or using jarred roasted peppers.)
- Place the pepper-onion mixture a food processor with all the remaining ingredients (except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth and creamy.
- To serve, place in bowl and drizzle with olive oil. Sprinkle with parsley and crushed nuts if you like.
SPANISH ROMESCO SAUCE - SAVOR THE BEST
From savorthebest.com
4.9/5 (22)Total Time 1 hr 10 minsCategory DipsCalories 53 per serving
- Add the peppers, tomatoes, garlic and onion to a parchment lined baking sheet. Brush the vegetables with 2 tablespoons of the oil and roast until they are soft and slightly charred, about 25-30 minutes.
- While the vegetables are roasting, place the dried chilies in a bowl and cover with hot water. Soak for 15 minutes or till rehydrated. Strain, and remove the seeds. Place the chilies in a blender and puree until smooth. Add the puree to a fine-mesh sieve set over a bowl, press with the back of the spoon. Reserve the puree, discard the solids.
- Add 1 tablespoon of the olive oil to a small skillet set over low heat. Add the almonds and stir to brown them a little, about 1 minute. Transfer the almonds to a small plate lined with a paper towel to absorb the oil. Add the bread to the pan and cook until it becomes a nice brown color, around 30 seconds on each side. Remove the bread from the pan and set it aside.
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ROMESCO SAUCE RECIPE - FAMOUS SPANISH SAUCE - EATING EUROPEAN
From eatingeuropean.com
Cuisine MediterraneanTotal Time 45 minsCategory Side DishCalories 175 per serving
- Preheat the oven to 350 degrees F. Place peppers, tomatoes, onion and garlic on a baking sheet. Add olive oil, sprinkle with salt and pepper.
- Roast the vegetables for about 35 minutes until all are soft. Rotate peppers few times during the roasting time. Once done, remove the vegetables, place in a bowl and cover with plastic wrap until cooled off.
- In the meantime place almonds on the frying pan and toss around on medium heat until lightly browned.
EASY SPANISH ROMESCO SAUCE RECIPE - THE SUBURBAN SOAPBOX
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5/5 (1)Total Time 2 minsCategory Condiment, SauceCalories 123 per serving
- Add the bell pepper, garlic, almonds, tomato paste, parsley, lime zest, lime juice, smoked paprka and cayenne to the bowl of a food processor or blender.
SPANISH ROMESCO SAUCE - PANNING THE GLOBE
From panningtheglobe.com
Estimated Reading Time 5 mins
- Preheat oven to 350ºF. Line a baking pan with parchment. Place hazelnuts, almonds, bread cubes, and garlic cloves on the prepared pan. If using hazelnuts with skin, set them apart to one side of the pan. Set the pan in the oven for 12 minutes, until nuts, bread and garlic are lightly toasted. If using skinless hazelnuts, transfer all the toasted ingredients into the bowl of a food processor, fitted with the s-shaped chopping blade.
- If using hazelnuts with skin, drape a dish towel over a medium sized bowl, scoop the toasted hazelnuts into the dishtowel fold it over the nuts. Leave for 10 minutes. Transfer the rest of the toasted ingredients to a large bowl and set aside. After 10 minutes, skin the hazelnuts: drop them into the bowl. Through the dishtowel, squeeze them and rub them against each other and down against the bowl vigorously for a couple of minutes, to remove the most of the brown skins. Scoop the skinned nuts into the food processor with the other ingredients.
- Heat 2 tablespoons oil in a small heavy skillet over medium high heat. Sear the tomatoes on all sides, for about 7 minute total, until they have some large black spots and the skins start to separate. Transfer them to a plate to cool for 5 minutes or so. (keep the pan – you’ll use it for the ancho chili) When tomatoes are cool enough to handle, peel off the skins, slice them in half, and add them to the food processor.
- Put the ancho chili in the hot pan over medium high heat, and cook for about 15 seconds per side, pressing down on it with a spatula, until you see some smoke and some blistered spots. Transfer to a small bowl and cover by an inch with hot tap water. Leave for 15 minutes to soften. Chop roughly and add to the food processor bowl. Add the roasted peppers, vinegar and salt.
EASY 5-MINUTE ROMESCO SAUCE RECIPE - JOYFUL HEALTHY EATS
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Reviews 17Category Gluten FreeCuisine SpanishTotal Time 5 mins
- Add almonds, roasted red peppers, basil, garlic cloves, tomatoes, red wine vinegar, olive oil, salt, and pepper to a food processor.
- Blend until your desired consistency. (I usually like it smooth with with a little crunch from the almonds)
ROMESCO RECIPE MAKES A DELICIOUS (& CLEAN!) SAUCE, SPREAD ...
From cleancuisine.com
Cuisine Clean EatingCategory CondimentServings 1.5Total Time 30 mins
- Heat the oil in a large saucepan over medium heat; add the shallots and garlic and saute until the shallots have softened, about 3 to 4 minutes. Season with salt to taste.
- Add the almonds and cook for 1 minute. Add the vinegar and cook until reduced by half, about 2 minutes. Add the tomatoes, roasted red peppers, red pepper flakes and paprika; simmer for 15 minutes. Set mixture aside to cool.
- When cooled, add the sauce to a high speed blender or food processor and process until smooth and creamy. Add the toasted bread and process again. Season with salt to taste. Note: Romesco sauce will keep for up to 1 week if stored in a mason jar in the refrigerator.
ROMESCO SAUCE RECIPE - NAOMI HEBBEROY | FOOD & WINE
From foodandwine.com
Servings 4Total Time 25 mins
- Put the ancho chiles in a small heatproof bowl. Add the boiling water and let stand until the chiles are softened, about 15 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil in a small skillet. Add the bread cubes and cook over moderately high heat, stirring occasionally, until well browned, about 5 minutes. Using a slotted spoon, transfer the toasted bread cubes to a plate and let cool.
- Drain the ancho chiles, reserving 1/2 cup of the soaking liquid. Using a sharp paring knife, slit the chiles and remove the seeds. Transfer the chiles to a food processor. Add the reserved chile-soaking liquid and process until pureed. Strain the chile puree through a fine sieve set over a bowl.
- In the food processor, combine the garlic with the almonds, coriander and cumin. Add the bread cubes and process until finely chopped. Add the ancho chile puree, tomatoes and piquillo peppers and process until smooth. With the machine on, slowly add the remaining 1 cup of extra-virgin olive oil and process until smooth. Season the romesco sauce with salt and scrape into a bowl.
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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.
- STORAGE: Refrigerate Romesco sauce in a jar or an airtight container for up to 1 week. Do not freeze.
- SERVING: Serve Romesco sauce over grilled meat, fish, or roasted vegetables, as a spread in sandwiches or over toasted baguette slices, or as a dip with crunchy vegetables and crackers or pita chips.
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