After trying Romesco sauce for the first time in Logroño, I was hooked. The perfect condiment for grilled vegetables or white fish, I knew I had to figure out its secrets and make it myself.
2dried ñora peppersor any other mild dried chili pepper, rehydrated in water overnight
12blanched almondsor buy raw almonds in the first place, no skin or salt
15blanched hazelnuts
1hearty slice of a toasted baguette
1cupof extra virgin olive oilquality is important!
⅓cupsherry vinegaror red wine vinegar
1roasted red pepperjarred or canned, drained
A pinch of cayenne pepper or 1 dried cayenne
A pinch of sweet smoked Spanish paprika
Salt to taste
For the sandwich
Onion
Bell pepper
eggplant
zucchini
Instructions
Rehydrate the chilies by placing them in water overnight (or for at least 4 hours).
When rehydrated remove the seeds.
Roast the tomatoes, peel, and reserve.
Roast the garlic, take out of its shell, reserve.
Peel the almonds and hazelnuts if necessary (Boil water, then add nuts for only 1 minute, strain under cold water and hen the skin pops off)
Toast the bread
Wait until everything has cooled to room temperature and then add everything into the blender.
Blend well and then season with salt, paprika, and vinegar if necessary.
Enjoy!
For the sandwich
Smother a fresh baguette with the Romesco sauce and add roasted vegetables like onion, eggplant, peppers, zucchini, tomato, etc. Add some grilled chicken too.