
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
Padron chillis with Romesco sauce
Asparagus with Romesco sauce
Ham croquetas with Romesco sauce
Romesco sauce
Equipment
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
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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!