Romesco Sauce (Spain)

“traditional Spanish way of making this sauce uses dried spanish chili or nyora, but is hard to obtain outside Spain so Mexican chili is simply substituted for those who want to try it.From The Mediterranean Collection.”
READY IN:
40mins
SERVES:
4
YIELD:
1/2 pint
UNITS:
US

Ingredients Nutrition

Directions

  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. Season with salt and pepper to taste. Spoon into a bowl and cover the surface with clingfilm.
  3. Serve with grilled seafood, paricularly prawns and squid. This sauce can be kept chilled in the refrigerator for up to 4 days.

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