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Salsa Romesco
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Revision as of 16:08, 3 January 2009 by JuliaBalbilla (Talk | contribs)
Salsa Romesco - about this recipe
This is a nut, pepper, and tomato sauce originally from Tarragona.
Ingredients
- 2 ñoras
- 5 tbsp oilive oil
- 500 g tomatoes, whole or sliced in half
- 25 g almonds, skinned
- 25 g hazlenuts, skinned
- 5 slices stale French stick
- 5 cloves garlic, skins intact
- 1-2 tbsp white wine vinegar
Method
- Soak the ñoras in cold water for about an hour, having removed stalks and seeds if required.
- Meanwhile place the oil into a small roasting tin and place it into a cool oven.
- Pre-heat the oven to Gas 6/200 c/400 F, and once heated place all of the other ingredients into the tin, except for the vienegar.
- After about 10 minutes turn the ingredients over and leave to roast for another 10 minutes. It is a good idea to check the oven regularly to prevent over-cooking or burning.
- Drain the ingredients into a blender or food-processor, having peeled the tomatoes and garlic, reserving the oil.
- Add the vinegar and ñoras to the salsa and blend throughly.
- Add the reserved oil, little by little until you have the required thickness. If necessary, add more oil.
Serving suggestions
Serve with meat, fish or vegetables and can also be used as a dressing.
Variations
Traditionally, the nuts, tomatoes, garlic and bread are grilled, but I find that roasting gives a richer flavour. Some people like to include piquillo peppers to the salsa as thry add sweetness.
