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Salsa Romesco
A classic Catalan sauce made from roasted peppers, nuts, and tomatoes. This vibrant and flavorful condiment is traditionally served with grilled spring onions (calçots) but is also excellent with grilled fish, meats, or as a dip.
🧂 Ingredienser
- 3 Dried ñora peppers(These are sweet, not spicy, and essential for authentic flavor. If unavailable, substitute with 2 large roasted red bell peppers, but the flavor will be different.)
- 2 Ripe tomatoes(Medium-sized, ripe tomatoes work best for roasting.)
- 50 g Almonds(Blanched or unblanched, your preference. Toasting enhances flavor.)
- 30 g Hazelnuts(Toasting brings out their rich flavor.)
- 3 cloves Garlic(Peeled. Roasting mellows the sharpness.)
- 100 ml Extra virgin olive oil(Good quality olive oil is key to the sauce's richness.)
- 2 tbsp Sherry vinegar(Adds a crucial tangy note. Red wine vinegar can be substituted if necessary.)
- Salt(To taste.)
- 1 slice Bread (optional)(A small slice of stale bread, toasted, can be added for body and texture.)
👨🍳 Fremgangsmåde
- 1
Prepare the ñora peppers: Remove the stems and seeds from the dried ñora peppers. Place them in a bowl and cover with hot water. Let them soak for at least 15-20 minutes, or until softened. Once rehydrated, scrape the flesh from the skins using a spoon or knife.
⏱️ 20 minutes - 2
Toast the nuts and garlic: While the peppers soak, preheat your oven to 180°C (350°F). Spread the almonds, hazelnuts, and unpeeled garlic cloves on a small baking sheet. Toast for 8-10 minutes, or until the nuts are fragrant and lightly golden, and the garlic is softened. Remove from oven. Squeeze the roasted garlic cloves out of their skins. If using bread, toast it until golden brown.
⏱️ 10 minutes - 3
Roast the tomatoes: Halve the tomatoes and place them cut-side up on a small baking sheet. Drizzle with a little olive oil and season with salt. Roast in the preheated oven for 20-25 minutes, or until softened and slightly caramelized.
⏱️ 25 minutes - 4
Blend the sauce: In a food processor or blender, combine the rehydrated ñora pepper flesh, roasted tomatoes, toasted almonds, toasted hazelnuts, roasted garlic, sherry vinegar, and the optional toasted bread. Pulse until roughly combined.
⏱️ 2 minutes - 5
Emulsify with olive oil: With the food processor running on low speed, slowly drizzle in the olive oil until the sauce is smooth and emulsified. You want a consistency similar to a thick pesto or mayonnaise.
⏱️ 3 minutes - 6
Adjust seasoning and rest: Taste the romesco sauce and season with salt as needed. If it's too thick, you can add a tablespoon or two of water or more olive oil. For the best flavor, cover and refrigerate for at least 30 minutes (or up to 2 days) to allow the flavors to meld.
⏱️ 30 minutes (minimum resting time)
💡 Professionelle Tips
- ✓Ñora peppers are sweet and fruity, not spicy. Their unique flavor is key to authentic romesco.
- ✓Romesco is best served at room temperature or slightly chilled, after it has had time to rest and the flavors have melded.
- ✓Traditionally served with 'calçots' (Catalan spring onions), but it's also fantastic with grilled fish, chicken, lamb, or as a dip for crusty bread.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a richer sauce, increase the proportion of nuts or add a tablespoon of pine nuts.
- For a spicier version, add a pinch of chili flakes or a small dried chili pepper (like a cayenne) to the soaking water with the ñora peppers.