Romesco sauce: traditional recipe with piquillos

With the name of Romesco sauce we are before a wonderful and exquisite sauce arrived directly from Catalonia. Specifically, it is a typical Tarragona sauce, from which it originally comes. It is probably surprising to know that it originally consisted of a bite, until it became a sauce.

Basically it consists of a sauce that is made with tomato, garlic, bread, a kind of crushed almonds and toasted hazelnuts, dried red peppers and a dressing (which is made in turn with olive oil, rosemary, vinegar, pepper and Salt).

Its preparation is really simple and simple. And on this occasion we propose not only the original recipe that is made in Catalonia, but another completely different one in which we will use piquillo peppers. Do you dare to prepare some of them ?.

Traditional recipe of romesco sauce

Ingredients

  • 1 tomato
  • 1 head of garlic
  • 2 ladies
  • 2 slices of bread
  • 25 g of roasted almonds
  • 25 g of roasted hazelnuts
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon of sherry vinegar
  • 1 small dry chilli pepper
  • Salt

Elaboration

Preheat the oven to 190ºC. In one of the oven trays put baking paper and place the tomato and the peeled garlic. Brush them with a little extra virgin olive oil.

While the tomato and garlic are roasting in the oven put water in a saucepan, and when it is warm, remove the tail and the seeds of the peppers and put them in soaking.

Remove the skin from the nuts and fry the bread in the pan. To do this, put a little oil in the pan and fry the bread on both sides. Reservation.

Once the tomatoes and garlic are fried, remove carefully not to burn the skin of the tomatoes and garlic. Once cold all the ingredients put them in the glass of the blender, along with the oil, vinegar, a little salt and dried chilli. Beat everything well until you get a paste that is as homogeneous as possible. Ready!.

Recipe of romesco sauce with piquillo peppers

Ingredients

  • 20 piquillo peppers
  • 2 cloves of garlic
  • 200 ml extra virgin olive oil
  • 25 g of roasted hazelnuts
  • 25 g of roasted almonds
  • 2 slices of toast
  • 5 tablespoons of sherry vinegar
  • Black pepper
  • Salt

Elaboration

Peel the cloves of garlic. Put a little oil in the pan and brown them a little. Remove them from the heat, and while they cool, carefully peel the hazelnuts and almonds.

Dip the bread in oil and, in the glass of the blender, add the piquillo peppers, the garlic, the vinegar, the almonds, the hazelnuts, the black pepper and the salt.

As you bake the ingredients add a little of the oil where the garlic has been fried, until a homogeneous paste is formed. Ready!.

And if you want to follow the steps visually we encourage you to watch the following video where you will learn to make a traditional romesco sauce:

How to Make Romesco sauce (July 2024)