Romesco Sauce


Romesco sauce is a delicious, versatile Catalan sauce traditionally made with roasted red peppers, tomatoes, garlic, hazelnuts, and almonds. It’s perfect for dipping, spreading on toast, or using as a sauce for grilled meats or vegetables. This vegan version of the sauce is just as delicious as the traditional version, and it’s perfect for those with nut allergies.

Ingredients

  • 1 roasted red pepper
  • 1 roasted tomato
  • 1 garlic clove
  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes
  • 1/4 cup olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 cup water

Method

  1. Place the roasted red pepper, roasted tomato, garlic, hazelnuts, almonds, salt, smoked paprika, chili flakes, olive oil, sherry vinegar, and water in a blender or food processor and blend until smooth.
  2. Taste and adjust seasoning as necessary. Serve with grilled meats or vegetables, or use as a dip or spread on toast.

Potential changes & improvements

If you can’t find roasted red peppers, you can use fresh red peppers. Just roast them in the oven at 200C/400F for about 20 minutes until the skin is blackened. You can also use jarred roasted red peppers, but make sure to drain them well before using.

If you don’t have hazelnuts, you can use almonds, walnuts, or even peanuts. Just make sure to adjust the amount of salt in the recipe if you are using unsalted nuts.

If you don’t have sherry vinegar, you can use red wine vinegar, apple cider vinegar, or even white vinegar. Just make sure to adjust the amount of vinegar to taste.

What other food it works well with

Romesco sauce pairs well with grilled meats, fish, and vegetables. It’s also delicious as a dip for bread or vegetables, or as a spread on toast.

Common Mistakes

One common mistake when making romesco sauce is not blending the ingredients well enough. This can leave the sauce with a bit of a grainy texture. Make sure to blend the ingredients until they are completely smooth.

Another common mistake is using too much vinegar. This can make the sauce too tart, so be sure to start with less vinegar and add more to taste.

Nutritional Information

One serving of romesco sauce (1/4 cup) contains:

  • Calories: 190
  • Fat: 18 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 220 mg
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Protein: 3 g

Allergens

This recipe contains hazelnuts, almonds, and olive oil.


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