Spicy Romesco Sauce Food

ROMESCO SAUCE

Steps:

• In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
• Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.

SPICY ROMESCO DIPPING SAUCE

Steps:

• Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
• Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.

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.

SPICY ROMESCO SAUCE

Steps:

• In the event you don't have shallots, use 1/4 of a large red onion instead.
• roughly chop the peppers, onions and garlic.
• Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge.
• Once everything is pretty soft, put it in a blender and blend until very smooth.
• When ready to serve the crab cakes (detailed in the other recipe "Hot Crab Cakes") then heat the sauce to very hot before spooning over the crab cakes.

ROMESCO SAUCE

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.

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.