Romesco Sauce
Spanish romesco sauce of soaked ñora peppers, roasted tomatoes and garlic, and toasted almonds, hazelnuts and bread, blended with smoked paprika, red wine vinegar and olive oil.
250ml
2piece
4clove
40g
50g
30g
1tsp
1pinch
15ml
1tsp
100ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2piece | — | — | ||
| 2 | | 250ml | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 40g | — | — | |
| 6 | | 50g | — | — | |
| 7 | | 30g | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 15ml | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 100ml | — | — |
Drop the dried ñora peppers into the small bowl.
Pour the water over the peppers so they are fully submerged.
Water · 250 mlLeave the peppers to soak for at least 30 minutes, until soft and pliable throughout.
Preheat the oven
Place the tomatoes on the baking tray.
Ripe tomatoes · 2 piece
Add the unpeeled garlic cloves to the tray alongside the tomatoes.
Garlic · 4 cloveRoast until the tomato skins are blistered and the garlic is tender when pressed.
Lift the tray out of the oven using oven gloves and set it on the counter.
Leave the tomatoes and garlic to cool until comfortable to handle.
Cut the white bread into rough chunks on the chopping board.
White bread · 40 g
Tip the bread chunks into the dry frying pan.
Toast the bread over a medium heat, tossing occasionally, until golden and crisp on all sides.
Add the blanched almonds to the pan with the toasted bread.
Blanched almonds · 50 gAdd the blanched hazelnuts to the pan.
Blanched hazelnuts · 30 gContinue to toast over a medium heat, stirring constantly, until the nuts are golden and fragrant.
Tip the toasted bread and nuts into the food processor.
Lift the rehydrated ñora peppers out of the soaking water onto the chopping board.
Split the peppers open with a knife and scrape out the seeds and stalks, keeping the soft flesh.
Scrape the ñora pepper flesh into the food processor.
Squeeze the roasted garlic cloves from their skins directly onto the board and discard the skins.
Add the peeled roasted garlic to the food processor.
Tip the cooled roasted tomatoes and any juices from the tray into the food processor.
Add the smoked sweet paprika to the food processor.
Smoked paprika · 1 tspAdd a pinch of cayenne pepper to the food processor.
Cayenne pepper · 1 pinchPour the red wine vinegar into the food processor.
Red wine vinegar · 15 mlAdd the fine sea salt to the food processor.
Fine sea salt · 1 tspPulse the mixture in short bursts until everything is broken down into a coarse paste.
Pour the extra-virgin olive oil into the food processor.
Extra-virgin olive oil · 100 mlRun the food processor continuously until the sauce is thick, emulsified and has a slightly textured consistency — not completely smooth.
Spoon the romesco sauce into a serving bowl, ready to serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Drop the dried ñora peppers into the small bowl.⏱ 10sResultDried ñora pepper |
| 2 | 250 ml | | Pour the water over the peppers so they are fully submerged.⏱ 10sResultDried ñora pepper and water |
| 3 | — | | Leave the peppers to soak for at least 30 minutes, until soft and pliable throughout.⏱ 30 minResultRehydrated ñora peppers |
| 4 | — | | Preheat the oven⏱ 10 min |
| 5 | 2 piece | | Place the tomatoes on the baking tray.⏱ 10sResultRipe tomatoes |
| 6 | 4 clove | | Add the unpeeled garlic cloves to the tray alongside the tomatoes.⏱ 10sResultRipe tomatoes and garlic |
| 7 | — | | Roast until the tomato skins are blistered and the garlic is tender when pressed.⏱ 20 minResultRipe tomatoes and garlic |
| 8 | — | | Lift the tray out of the oven using oven gloves and set it on the counter.⏱ 10sResultRipe tomatoes and garlic |
| 9 | — | | Leave the tomatoes and garlic to cool until comfortable to handle.⏱ 10 minResultCooled roasted tomatoes and garlicused in step 22 |
| 10 | 40 g | | Cut the white bread into rough chunks on the chopping board.⏱ 20sResultSliced white bread |
| 11 | Sliced white breadstep 10 | | Tip the bread chunks into the dry frying pan.⏱ 10sResultSliced white bread |
| 12 | — | | Toast the bread over a medium heat, tossing occasionally, until golden and crisp on all sides.⏱ 3 minResultToasted bread |
| 13 | 50 g | | Add the blanched almonds to the pan with the toasted bread.⏱ 10sResultToasted bread and blanched almonds |
| 14 | 30 g | | Add the blanched hazelnuts to the pan.⏱ 10sResultToasted bread and blanched almonds and blanched hazelnuts |
| 15 | — | | Continue to toast over a medium heat, stirring constantly, until the nuts are golden and fragrant.⏱ 2 minResultToasted bread and toasted nuts |
| 16 | Toasted bread and toasted nutsstep 15 | | Tip the toasted bread and nuts into the food processor.⏱ 10sResultToasted bread and toasted nuts |
| 17 | — | | Lift the rehydrated ñora peppers out of the soaking water onto the chopping board.⏱ 10sResultRehydrated ñora peppers |
| 18 | — | | Split the peppers open with a knife and scrape out the seeds and stalks, keeping the soft flesh.⏱ 30sResultDeseeded ñora pepper flesh |
| 19 | Deseeded ñora pepper fleshstep 18 | | Scrape the ñora pepper flesh into the food processor.⏱ 10sResultToasted bread and toasted nuts and deseeded ñora pepper flesh |
| 20 | — | | Squeeze the roasted garlic cloves from their skins directly onto the board and discard the skins.⏱ 30sResultPeeled garlic clove |
| 21 | Peeled garlic clovestep 20 | | Add the peeled roasted garlic to the food processor.⏱ 10sResultToasted bread mixture |
| 22 | Cooled roasted tomatoes and garlicstep 9 | | Tip the cooled roasted tomatoes and any juices from the tray into the food processor.⏱ 10sResultToasted bread and cooled roasted tomato mixture |
| 23 | 1 tsp | | Add the smoked sweet paprika to the food processor.⏱ 5sResultToasted bread and cooled roasted tomato mixture |
| 24 | 1 pinch | | Add a pinch of cayenne pepper to the food processor.⏱ 5sResultToasted bread and cooled roasted tomato mixture |
| 25 | 15 ml | | Pour the red wine vinegar into the food processor.⏱ 5sResultToasted bread and cooled roasted tomato mixture |
| 26 | 1 tsp | | Add the fine sea salt to the food processor.⏱ 5sResultToasted bread and cooled roasted tomato mixture |
| 27 | — | | Pulse the mixture in short bursts until everything is broken down into a coarse paste.⏱ 30sResultRoughly blended romesco |
| 28 | 100 ml | | Pour the extra-virgin olive oil into the food processor.⏱ 5sResultRoughly blended romesco and extra-virgin olive oil |
| 29 | — | | Run the food processor continuously until the sauce is thick, emulsified and has a slightly textured consistency — not completely smooth.⏱ 45sResultFully blended romesco |
| 30 | Fully blended romescostep 29 | | Spoon the romesco sauce into a serving bowl, ready to serve.⏱ 10sResultRomesco Sauce |
| Total Time | 39 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 284kcal | |
| 4g | |
| 27g | |
| 3g | |
| 9g | |
| 1g | |
| 3g | |
| 496mg |
Romesco Sauce
Spanish romesco sauce of soaked ñora peppers, roasted tomatoes and garlic, and toasted almonds, hazelnuts and bread, blended with smoked paprika, red wine vinegar and olive oil.
What you’ll doYou will soak dried ñora peppers whilst roasting tomatoes and garlic in the oven. Toast bread and nuts on the hob, then combine everything in a food processor with vinegar, paprika, and salt. Process to a coarse paste, then emulsify with olive oil until thick and slightly textured.
Ingredients
- Dried ñora pepper2 piece
- Water250 ml
- Ripe tomatoes2 piece
- Garlic4 clove
- White bread40 g
- Blanched almonds50 g
- Blanched hazelnuts30 g
- Smoked paprika1 tsp
- Cayenne pepper1 pinch
- Red wine vinegar15 ml
- Fine sea salt1 tsp
- Extra-virgin olive oil100 ml