Spicy romesco sauce
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Preparation : 5 min
Cooking : 10 min
Total time : 45 min Rest : 30 min
4 people
1 slice toast
2 cloves of garlic
20 ml white wine vinegar
1 pinch salt
1 pinch pepper
25 g toasted hazelnuts
25 g toasted almonds
180 ml olive oil
325 g ripe tomatoes
100 g roasted red pepper
1 Guindilla pepper
6 tsp dried ñora peppers
Associated products
Tips
Spanish ñora and Guindilla peppers are considered to be mild peppers. If you can' find these chilis, you can use chili paste instead. This sauce is perfect on roast vegetables (e.g. potatoes and asparagus).
RECIPE STEPS
1
Using a spoon, remove the pulp of the ñora and Guindilla peppers.
Cut the slice of toast into pieces.
- 1 slice toast
- 1 Guindilla pepper
- 6 tsp dried ñora peppers
2
Add the ingredients into the metal bowl and run the program.
- 1 slice toast
- 25 g toasted hazelnuts
- 25 g toasted almonds
- 1 Guindilla pepper
- 6 tsp dried ñora peppers
Expert
00:15 / 18 / __°C
3
Remove the mixture from the metal bowl and set it aside in a kitchen bowl.
4
Place 30 ml olive oil and garlic cloves in metal bowl.
Run the program.
- 2 cloves of garlic
- 30 ml olive oil
Expert
00:06 / 17 / __°C
5
Roughly chop the tomatoes and peppers.
- 325 g ripe tomatoes
- 100 g roasted red pepper
6
Add the tomatoes and run the program.
- 325 g ripe tomatoes
Expert
10:00 / 2A / 110°C
7
Add the ingredients and the set aside pepper mixture.
Run the program.
- 20 ml white wine vinegar
- 1 pinch salt
- 1 pinch pepper
- 100 g roasted red pepper
- 1 Guindilla pepper
- 6 tsp dried ñora peppers
Expert
00:15 / 18 / __°C
8
Scrape down the wall of the bowl with a spatula. Remove the cap from the lid and run the program. While the program is running, gradually add 150 ml of olive oil (through the opening) to emulsify the sauce.
- 150 ml olive oil
Expert
00:45 / 3 / __°C
9
Let cool and refrigerate.
@ Photo Silvia Icart © 2018 Hachette Livre (Marabout) - version ES
