Catalonian Pepper And Nut Sauce (Salsa Romesco) Recipe

Name: Catalonian Pepper And Nut Sauce (Salsa Romesco)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles; 2 small red bell peppers; 1/2 cup hazelnuts; 1/2 cup blanched almonds, toasted; 4 garlic cloves, chopped; 1 (1-ounce) slice bread, toasted; 1/4 cup red wine vinegar; 2 tablespoons tomato paste; 4 teaspoons sweet smoked paprika; 1/4 teaspoon ground red pepper; 2/3 cup extra-virgin olive oil; 1/4 cup hot water; 1/2 teaspoon salt

Servings: persons

2 dried ancho chiles
2 small red bell peppers
1/2 cup hazelnuts
1/2 cup blanched almonds, toasted
4 garlic cloves, chopped
1 (1-ounce) slice bread, toasted
1/4 cup red wine vinegar
2 tablespoons tomato paste
4 teaspoons sweet smoked paprika
1/4 teaspoon ground red pepper
2/3 cup extra-virgin olive oil
1/4 cup hot water
1/2 teaspoon salt

1
Place ancho chiles in a small saucepan. Cover with water; bring to a boil. Remove from heat; cover and let stand 20 minutes. Drain well. Remove stems, seeds, and membranes from chiles; discard. Place chiles in a medium bowl.
2
Preheat broiler.
3
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 15 minutes. Peel and cut into 2-inch pieces. Add bell peppers to chiles.
4
Reduce oven temperature to 350u00b0.
5
Arrange hazelnuts in a single layer on a baking sheet. Bake at 350u00b0 for 8 minutes or until toasted. Turn nuts out onto a towel. Roll up towel; rub off skins. Place hazelnuts in a food processor. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground. Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended. Add 1/4 cup hot water and salt; process 10 seconds or until combined.
6
Note: Store in an airtight container in the refrigerator for up to two weeks.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 dried ancho chiles, 2 small red bell peppers, 1/2 cup hazelnuts, 1/2 cup blanched almonds, toasted, and more.

Yes, Catalonian Pepper And Nut Sauce (Salsa Romesco) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Catalonian Pepper And Nut Sauce (Salsa Romesco)

How did you like this recipe?

Frequently Asked Questions