Spanish Romesco Sauce Recipe

Spanish Style Romesco Recipe

Recipe by Paggi Pazzo

Spanish Romesco Recipe
Published: March 2, 2014

Prep time: 15 min
Cook time: 1 hour
Total time: 1 hour 15 min
Yield: 3 cups
Calories per serving: 724
Fat per serving: 18g

Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons red wine vinegar
• 4 garlic cloves
• 4 tomatoes
• 1 sweet Spanish onion
• 3 peperoncini (hot dry Italian pepper)
• 1 1/4 cups Spanish olive oil
• 1 red pepper
• 15-20 non-roasted almonds
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon saffron
• 1/4 cup hot water

Cooking Directions

1. Lightly oil and season with a pinch of salt and pepper onion, pepper, tomato and garlic (peeled) and put on baking sheet and cook for 1 hour at 350 degrees
2. In a pan heat 2 tablespoons of olive oil with almonds at low heat until browned on both sides, then let cool
3. Separately add 1/2 cup of hot water to a glass and add saffron and let sit
4. Once vegetables are done, peel red pepper and remove seeds then when cooled, slice into chunks and put in a bowl
5. Add to food processor, vegetables, 1 cup of Spanish olive oil, white & red wine vinegar, peperoncini (stems removed), almonds removed from olive oil, saffron in water, salt and pepper, then puree for 30 seconds-1 minute until sauce is thin
6. Add additional salt and pepper for taste