View source for Salsa Romesco (V)

<!-- seo -->
{{#seo:
|title=Salsa Romesco vegetarian Spanish recipe 
|titlemode=replace
|keywords=#tomatoes #garlic #vinegar #salsa #roasting #peppers #ancho #almonds #bread #nuts #vegetables 
|hashtagrev=032020
|description=This is a nut, pepper, and tomato sauce originally from Tarragona, Spain
}}
<!-- /seo -->
This is a [[Nut|nut]], [[Pepper|pepper]], and [[Tomato sauce|tomato sauce]] originally from Tarragona, Spain
{{recipesummary
|TotalCalories = 4906
|PortionCalories = 272
|DatePublished=27th October 2012
|Author=JuliaBalbilla
|Servings = Servings: 18 - Makes about 500ml
 |Difficulty = 2
 |TotalTime = 1 hour 20 minutes
 |PrepTime = 1 hour
 |CookTime = 20 minutes 
 |Image = [[Image:Salsa Romesco recipe.jpg|thumb|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Good for my tomato glut</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>

<span class="reviewDesc">We've always got too  many left over. This is an ideal way to use them.</span>

<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span></tr></td>
</table>

{{RecipeIngredients
| 2 [[ñoras]]
| 100 ml [[Oil|oil]] olive oil
| 500 g [[Tomatoes|tomatoes]], whole or sliced in half
| 25 g [[Almonds|almonds]], skinned
| 25 g hazelnuts, skinned
| 5 slices stale [[French stick]]
| 1 bulb [[Garlic|garlic]], skins intact
| 1-2 tablespoons [[White wine vinegar|white wine vinegar]]
| [[Salt|salt]] to taste 
}}
===Method===

{{RecipeMethod
| Soak the [[ñoras]] in cold water for about an hour, having removed stalks and [[Seeds|seeds]] if required.
| Meanwhile place the [[Oil|oil]] into a small [[Roasting|roasting]] tin and place it into a cool oven.  
| Preheat the oven to Gas 6/200C/400F, and once heated place all of the other ingredients into the tin, except for the [[vinegar]].
| 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|blender]] or food-processor, having peeled the [[Tomatoes|tomatoes]] and [[Garlic|garlic]], reserving the [[Oil|oil]].
| Add the [[Vinegar|vinegar]] and [[ñoras]] to the [[Salsa|salsa]] and blend thoroughly.
| Add the reserved [[Oil|oil]], little by little until you have the required thickness.  Season to taste. and if necessary, add more oil.
}}
===Serving suggestions===
Serve with [[Vegetables|vegetables]] and can also be used as a dressing.
===Variations===
Traditionally, the [[Nuts|nuts]], [[Tomatoes|tomatoes]], [[Garlic|garlic]] and [[Bread|bread]] are [[Grilled|grilled]], but I find that [[Roasting|roasting]] gives a richer flavour.

Some people like to include piquillo [[Peppers|peppers]] to the [[Salsa|salsa]] as they add sweetness.
===Chef's notes===
If you cannot find [[ñoras]], [[Ancho|ancho]] [[Peppers|peppers]] can be substituted.


{{RecipeLine}}
[[Category:Recipes|Salsa romesco]]
[[Category:Dips and sauces|Salsa romesco]]
[[Category:Garlic recipes]]
[[Category:Spanish recipes|Salsa romesco]]
[[Category:Vegetable recipes|Salsa romesco]]
[[Category:Vegetarian recipes|Salsa romesco]]
[[Category:Vegan recipes]]
[[Category:Baked or roasted]]

<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tomatoes|#tomatoes]] [[Special:Search/garlic|#garlic]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/salsa|#salsa]] [[Special:Search/roasting|#roasting]] [[Special:Search/peppers|#peppers]] [[Special:Search/ancho|#ancho]] [[Special:Search/almonds|#almonds]] [[Special:Search/bread|#bread]] [[Special:Search/nuts|#nuts]] [[Special:Search/vegetables|#vegetables]] 
</code><!-- /footer hashtags -->