Amazon.co.uk Widgets Skip to content

A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this recipe is the addition of ancho chillis from Mexico.

This will keep in the fridge for up to 10 days. Soak the Ancho in warm water for 20 mins before you start the recipe or overnight

This is delicious served on the side with fish, with patatas bravas or as in my photo above, as a starter with pardons, mozzarella and chorizo. More recently, we served it topped with jamon Iberico croquetas

You will need a mini processor

Serves 4

100g of red peppers either roasted by you or from a tin

50g toasted almond flakes (you can also do half hazelnut and half almonds)

1 Ancho Chilli, soaked for 1 hour then seeds and stalk removed

3 tbsp olive oil

½ tsp paprika (whichever type you have, but ideally sweet)

2 tbsp chopped flat leaf parsley

2 tsp tomato puree

splash of sherry vinegar

salt and pepper

Pop everything into a food processor and pulse until you have a textured paste. Taste and adjust the seasoning. You may want a touch more vinegar or salt and pepper

A few serving suggestions...
Padron chillis with Romesco sauce

Padron chillis with Romesco sauce

Asparagus with Romesco sauce

Asparagus with Romesco sauce

Ham croquetas with Romesco sauce

Ham croquetas with Romesco sauce

Romesco sauce

Jules
A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this recipe is the addition of ancho chillis from Mexico.
This will keep in the fridge for up to 10 days. Soak the Ancho in warm water for 20 mins before you start the recipe or overnight
This is delicious served on the side with fish, with patatas bravas or as in my photo above, as a starter with pardons, mozzarella and chorizo. More recently, we served it topped with jamon Iberico croquetas
5 from 2 votes
Prep Time 10 minutes
Soaking 1 hour
Course Sauce
Cuisine Spanish
Servings 4 people
Calories 201 kcal

Equipment

Food processor

Ingredients
  

  • 100 g roasted red peppers fresh or from a jar
  • 50 g toasted almond flakes
  • 1 ancho chilli soaked for 1 hour, then seeds and stalk removed
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 2 tbsp flat leave parsley chopped
  • 2 tsp tomato puree
  • splash sherry vinegar
  • salt and pepper

Instructions
 

  • Put everything in a food processor and pulse until you have a textured paste.
  • Taste and adjust the seasoning, adding a dash more vinegar to your taste
  • Store in an airtight container in the fridge for up to 5 days

Nutrition

Calories: 201kcalCarbohydrates: 10gProtein: 4gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 352mgPotassium: 310mgFiber: 4gSugar: 4gVitamin A: 2649IUVitamin C: 18mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!

Comments (1)

  1. 5 stars
    Super easy instructions and always turns out super tasty and a great conversation point at dinner. Pairing with the Cod and Butter Beans dish is a winner!

5 from 2 votes (1 rating without comment)

Leave a Reply

Basket
Search