Romesco Sauce

Recipe Date: October 4, 2021
Difficulty: Easy
Measurements: Imperial (US)

This is a deliciously complex sauce in taste and texture but simple to make. Use it to top a Potato & Sweet Onion Tortilla or grilled pork, chicken or fish. It also is great with roasted cauliflower! Allow the sauce to sit for at least 30 minutes so the flavors can marry. The sauce can also be made 1 day in advance. Bring to room temperature before serving. Yield: 1½ cups

Ingredients

  • 1 cup soft bread crumbs, leftover baguette works great
  • ¾ cup water
  • 2 small garlic cloves
  • ½ cup toasted sliced almonds
  • 1 teaspoon sweet Pimenton de la Vera
  • 1 teaspoon hot Pimenton de la Vera
  • 1 teaspoon salt plus more to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • ½ cup canned diced tomatoes or 1 small fresh tomato

Directions

1. In a small bowl, soak the breadcrumbs with the water for 5 minutes. Squeeze the breadcrumbs dry and put them in the bowl of a food processor fitted with the blade attachment.

2. Add the garlic cloves and almonds and pulse until the almonds are of medium-fine grind.

3. Add the remaining ingredients and pulse until the are relatively smooth but still retain some texture. Season to taste with salt.

Recipe: Potato & Sweet Onion Tortilla

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