Romesco Sauce (Spain) Recipe

Name: Romesco Sauce (Spain)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small ancho chili, can also use dried spanish chili aka nyora; 1 large garlic clove, crushed; ¼ teaspoon dried chili pepper flakes; 1 12 ounces hazelnuts, toasted; 1 ounce blanched almond, toasted; 1 large tomatoes, skinned, deseeded and chopped; 1 tablespoon chopped parsley; 1 tablespoon red wine vinegar; 3 12 fluid ounces extra virgin olive oil; salt and pepper

Servings: persons

1 small ancho chili, can also use dried spanish chili aka nyora
1 large garlic clove, crushed
¼ teaspoon dried chili pepper flakes
1 12 ounces hazelnuts, toasted
1 ounce blanched almond, toasted
1 large tomatoes, skinned, deseeded and chopped
1 tablespoon chopped parsley
1 tablespoon red wine vinegar
3 12 fluid ounces extra virgin olive oil
salt and pepper

1
Soak the chilli in warm water for 30 minutes until rehydrated, Drain, pat dry and chop roughly, transfer to a food processor with the garlic, chilli flakes, nuts, tomato and parsley to form a rough paste.
2
Blend in the vinegar and enough oil to form a smooth pesto-like paste.
3
Season with salt and pepper to taste.
4
Spoon into a bowl and cover the surface with clingfilm.
5
Serve with grilled seafood, paricularly prawns and squid.
6
This sauce can be kept chilled in the refrigerator for up to 4 days.

748

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.

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

You need 10 ingredients. The key ingredients include: 1 small ancho chili, can also use dried spanish chili aka nyora, 1 large garlic clove, crushed, ¼ teaspoon dried chili pepper flakes, 1 12 ounces hazelnuts, toasted, and more.

Yes, Romesco Sauce (Spain) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Romesco Sauce (Spain)

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