CHEF JOHN'S ROMESCO SAUCE
One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h30m
Yield 24
Number Of Ingredients 9
Steps:
- Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
- Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
- Toast bread in the oil until golden brown, 2 to 3 minutes.
- Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
- Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
ROMESCO SAUCE
This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
- Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.
Nutrition Facts : Calories 72 g, Fat 6 g, Fiber 1 g, Protein 2 g
ROMESCO SAUCE
Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. -Lauren McAnelly, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Pulse almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.
Nutrition Facts : Calories 164 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
PRAWNS WITH ROMESCO SAUCE
Succulent tiger prawns are spiced up with chilli and peppers in this Spanish-style tapas dish
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack
Time 40m
Yield Serves 10-12 with other dishes
Number Of Ingredients 11
Steps:
- Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
- Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.
- Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
- Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
- On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO SAUCE
This is good on fish, vegetables...I'm sure that whatever you dream up would be good. I listed this as a low carb recipe, so I probably shouldn't say this, but this tastes really good with bread. From the Low Carb Cookbook by Fran McCullough.
Provided by Aunt Cookie
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Put the garlic, almonds, tomatoes, and pepper on a baking sheet and roast for 15 minutes. The veggies should be soft.
- Peel and seed the tomatoes (honestly, I don't bother to peel them -- I'm a little lazy that way).
- Peel the garlic.
- Put the roasted ingredients in a blender or food processor and grind thoroughly.
- Add the vinegar and salt.
- While the food processor is still running, gradually trickle in the oil until the sauce thickens.
Nutrition Facts : Calories 1288.4, Fat 132.8, SaturatedFat 16.9, Sodium 172.2, Carbohydrate 21.8, Fiber 8.7, Sugar 9, Protein 12.9
ROMESCO SAUCE
Provided by Food Network
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
ROMESCO SAUCE
Steps:
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
SPICY ROMESCO SAUCE
Make and share this Spicy Romesco Sauce recipe from Food.com.
Provided by David Hawkins
Categories Lunch/Snacks
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 9
Steps:
- In the event you don't have shallots, use 1/4 of a large red onion instead.
- roughly chop the peppers, onions and garlic.
- Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge.
- Once everything is pretty soft, put it in a blender and blend until very smooth.
- When ready to serve the crab cakes (detailed in the other recipe "Hot Crab Cakes") then heat the sauce to very hot before spooning over the crab cakes.
Nutrition Facts : Calories 22.4, Fat 0.2, SaturatedFat 0.1, Sodium 119.6, Carbohydrate 4.7, Fiber 1.3, Sugar 2, Protein 0.8
ROMESCO SAUCE
From a local source. I did some research on Catalonian cuisine to aid me with this recipe and inserted a few Pacific Northwest and Mexican ingredients, too. My many notes are in parenthesis below. Use the best quality ingredients-please. "How to use and serve: Packed in a glass jar or small bowl, Romesco makes a very nice hostess gift. You can use it as a spread for toasted bread; you can toss it with pasta; spread it in a sandwich; fill an omelet along with some goat cheese; or put a dollop on top of scrambled eggs or baked fish. Mix it in with smashed baby potatoes. Use it as a dip with vegetables. Or just eat it with a spoon."
Provided by COOKGIRl
Categories Sauces
Time 55m
Yield 4 cups
Number Of Ingredients 19
Steps:
- *Large tomatoes were quartered, medium sized halved and cherry tomatoes left whole for roasting.
- Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper. It's best to use a roasting pan with higher edges and not a cookie sheet (unless that's all you own.).
- Put the peppers on the baking sheet. Put the tomatoes, cut-side up, on the baking sheet and tuck in garlic and a bay leaf. Drizzle with olive oil.
- Roast about half an hour or until peppers are evenly blackened and tomatoes have shriveled to a deep russet red.
- Depending on the size of the tomatoes and peppers, they may cook at different rates. Remove the peppers as they blacken.
- (I know you're not supposed to do this, but I skipped peeling the bell peppers. The taste of the final product did not suffer in the least.)Put the peppers on a plate and cover with an upturned bowl until cool enough to handle. Rub off skins and seed the peppers.
- Discard the bay leaf. Squeeze garlic out of papery husk. *REMOVE* the cinnamon stick. Process the tomatoes and bell peppers including the liquid that is left over from roasting, in a food processor, blender, or with an immersion blender along with the paprika, cayenne, smoked salt, ground chipotle powder, ginger, cumin, cloves and hazelnuts/almonds.
- With the motor running, gradually add the vinegar, then the olive oil until it is pureed. Season with salt and pepper.
- Store airtight in the refrigerator for up to a week. I often will float a bit of olive oil over the top to keep the air out.
- If the Romesco lasts longer than that, you didn't really like it.
- Tastes best warm or at room temperature.
- My serving suggestion: I baked a loaf of Recipe #235909 and spooned some of the romesco on the bread, followed by a scatter of Turkish feta, minced fresh cilantro and fresh winter savory and a shake of cracked black pepper.
- Yield is estimated.
Nutrition Facts : Calories 403.2, Fat 36.7, SaturatedFat 4.5, Sodium 221.4, Carbohydrate 15.8, Fiber 5.7, Sugar 8.3, Protein 6.1
ROMESCO SAUCE
Provided by Soa Davies
Categories Sauce Tomato Vegetarian Quick & Easy Low Cal Almond Low Cholesterol Vegan Paprika Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
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- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.
THE BEST ROMESCO SAUCE RECIPE! - FEASTING AT HOME
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- Heat a skillet over medium heat and add 1 tablespoon olive oil, and saute onion and pepper until tender and fragrant, about 8 minutes. Add garlic cloves and continue sauteing until onions and peppers start to carmelize. (Alternately, see notes for roasting- or using jarred roasted peppers.)
- Place the pepper-onion mixture a food processor with all the remaining ingredients (except the parsley). Pulse until combined. You can keep this quite coarse, with more texture, or blend until very smooth and creamy.
ROMESCO SAUCE RECIPE - ANYA VON BREMZEN | FOOD & WINE
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- In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.
- Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and coarsely chop.
- In a medium skillet, heat 1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over, 2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.
HOW TO MAKE CLASSIC ROMESCO SAUCE - FOOD NOUVEAU
From foodnouveau.com
- Add all the ingredients to the bowl of a food processor. Blend to a smooth consistency, scraping the bowl down a few times along the way. Taste and adjust the seasoning, if needed. If the Romesco sauce is a bit thick to your liking, you can loosen it further by adding a few tablespoons of water or vegetable broth and blend again until incorporated and smooth.
- STORAGE: Refrigerate Romesco sauce in a jar or an airtight container for up to 1 week. Do not freeze.
- SERVING: Serve Romesco sauce over grilled meat, fish, or roasted vegetables, as a spread in sandwiches or over toasted baguette slices, or as a dip with crunchy vegetables and crackers or pita chips.
ROMESCO SAUCE RECIPE: 3 WAYS TO USE ROMESCO SAUCE - 2022 ...
From masterclass.com
- 1. Preheat the oven to 350°F. Spread the nuts on a baking sheet, and toast just until fragrant, about 5–7 minutes. Let them cool before using.
- 2. Combine all ingredients except for olive oil in a blender. Pulse until a thick, coarse mixture begins to form.
- 3. With the motor running, slowly add the olive oil. Continue to process until the sauce is to your preferred consistency. Season with salt and pepper to taste.
EASY ROMESCO SAUCE RECIPE - COOKIE AND KATE
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- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
- Taste, and add additional salt (up to 1/4 teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
ROMESCO SAUCE: 5-MINUTE RECIPE - FIFTEEN SPATULAS
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- A food processor will make for a chunkier sauce, whereas the blender will make for a smoother sauce.
GRILLED ROMESCO SAUCE RECIPE | FOOD & WINE
From foodandwine.com
- Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
- Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.
BEST ROMESCO SAUCE RECIPE (5 MINUTES!) L THE …
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- Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
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- In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
- Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.
AUTHENTIC ROMESCO SAUCE RECIPE - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
- Cut a cross in the bottom of each tomato and place them cut side up along with the whole head of garlic on a baking pan (if you are using a slice of red bell pepper in place of the ñora, roast it here as well). Drizzle everything with a tablespoon or two of olive oil. Roast the garlic for about 45 minutes, or until tender, then remove so that it does not burn. Continue roasting the tomatoes until the skin is beginning to blacken in spots – about 60 minutes.
- Meanwhile rehydrate the ñora peppers by placing them in a bowl of hot water. (You can also place them in a bowl of water the night before). Set aside to soften while the tomatoes roast.
SPANISH ROMESCO SAUCE / DIP (CAPSICUM SAUCE) - RECIPETIN EATS
From recipetineats.com
- Preheat barbecue grill OR gas stove on high and chargrill capsicum using until black and blistered all over. (Note 4)
- Place in a bowl and cover for at least 20 minutes. The capsicum will cool down and sweat, allowing the skin to slide off easily. Peel and discard the skin, and the seeds, place in blender.
5 MINUTE ROMESCO SAUCE RECIPE - PINCH OF YUM
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- Pulse everything together in a blender until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds, but it’s mostly a smooth emulsion).
- Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs… the possibilities are endless.
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