Romesco Sauce Catalan Pepper Sauce Food

ROMESCO SAUCE (CATALAN PEPPER SAUCE)

Steps:

• 1. Remove seeds from chili pepper and grind into a powder.
• 2. Roast the tomatoes and garlic in a hot oven for 15 minutes.
• 3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.
• 4. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.
• 5. Process until you have a smooth puree.
• 6. Beat in the remaining oil, vinegar and pepper.

ROMESCO SAUCE

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.