Romesco Sauce - (Salsa Romesco) Recipe - Cooking Index
Romesco Sauce - (Salsa Romesco) Recipe - Cooking Index
Romesco is a specialty of the province of Tarragona, where contests are held in which over two dozen chefs may compete for the championship of Romesco making.
Cuisine: Spanish| 1 | Tomato - red ripe, peeled (small) and seeded | |
| 1 | Dried hot chili pepper (small) | |
| (or powdered cayenne) | ||
| 3 | Garlic cloves - peeled | |
| 24 | Hazelnuts - toasted and shelled | |
| 3/4 cup | 177ml | Olive oil |
| 1/4 cup | 59ml | Wine vinegar |
| 1 teaspoon | 5ml | Salt |
Grind nuts, pepper, tomato, and garlic in a mortar or an electric blender with salt; gradually add olive oil. When sauce thickens, blend in vinegar.
This recipe makes 1 to 1 1/2 cups of sauce.
Source:
Barbara Norman
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