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Romesco spicy sauce

Spanish recipe

Romesco spicy sauce

Preparation : 5 min Resting : 30 min
Cooking : 10 min Equipment :
Difficulty :
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Serves SERVES 4 :
2 dried ñora peppers or 2 tblsp ñora pepper paste or 1 tsp smoked Spanish paprika
25 g toasted hazelnuts
25 g toasted almonds
1 slice of toast
1 piece of Guindilla pepper or other small sweet pepper
180 ml olive oil
2 cloves garlic, peeled and germ removed
325 g ripe tomatoes
20 ml wine vinegar
100 g roasted capsicum
Salt
Pepper
1

Place ñora pepper pulp (removed with a spoon), paste or paprika, hazelnuts, almonds, toast cut into pieces and piece of pepper in metal bowl. Run EXPERT programme for 15 seconds/speed 18 (without heating). Remove from bowl and set aside in a kitchen bowl. 

2

Place 30 ml olive oil and garlic cloves in metal bowl. Run EXPERT programme, 6 seconds/speed 17 (without heating)

3

Add diced tomatoes and run EXPERT programme, 10 minutes/speed 2A/110°C

4

Add vinegar, diced capsicum and pepper mixture previously set aside. Correct salt and pepper seasoning.

5

Run EXPERT programme for 15 seconds/speed 18 (without heating)

6

Push down with a spatula. Remove cap from lid and run EXPERT programme, 45 seconds/speed 3 (without heating). Through opening, gradually add 150 ml of olive oil to emulsify the sauce. 

7

Let cool and refrigerate. 

© Photo Silvia Icart
© 2018 Hachette Livre (Marabout) - Spanish version
Chef’s tip

Spanish ñora and Guindilla peppers are considered to be mild peppers.
This sauce is perfect on roast vegetables (potatoes and asparagus, for example).


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