Romesco Sauce (Salsa Romesco)
Recipe type: Sauces
Serves: 1
  • 1 small tomato, red ripe; peeled and seeded
  • 1 small dried hot chili pepper
  • (or powdered Cayenne)
  • 3 cloves garlic; peeled
  • 24 hazelnuts; toasted and shelled
  • 3/4 Cup olive oil
  • 1/4 Cup wine vinegar
  • 1 teaspoon salt
  1. Grind nuts, pepper, tomato, and garlic in a mortar or an electric blender with salt; gradually add olive oil. When sauce thickens, blend in vinegar.
  2. This recipe makes 1 to 1 1/2 cups of sauce.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Romesco is a specialty of the province of Tarragona, where contests are held in which over two dozen chefs may compete for the championship of Romesco making. The peppery sauce is used primarily with fish, but is good with vegetables and excellent for basting grilled mutton chops. The sauce can be made in an electric blender in less than 5 minutes and comes out very well, although chefs competing in the Romesco contest always use a mortar and pestle, which, they say, extract more oil from the nuts.
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