Traditional and homemade romesco sauce, a delight made based on tomato, roasted and hazelnut pepper, very simple to prepare and with a lot of flavor. This sauce is a typical recipe for Catalan cuisine, which became popular as the perfect companion of the calçots, although its versatility has made it a garnish of all types of vegetables, since it enhances its flavor. Dare to prepare our version of the Romesco sauce step by step of recipes and enjoy a vegetarian menu as never before. We are in Calçots season and the Romesco sauce cannot be missing. For your preparation, we need very basic ingredients, which can be found in any confidence supermarket. The most precise ingredient is the peppers of the Romesco sauce, the ñoras, a dry variety that requires a previous hydration of 12 hours. It will also be easy for us to find it in many shops in the city. The quick Romesco salsa recipe also uses us as an accompaniment of meats, fish, even to convert it in other sauces. The amount of each ingredient can always vary at the taste of the consumer. Continue reading this recipesgatis post to discover how to make the original Romesco sauce for Calçots.
| 🚻 1 Company | 🕘 30m | 🍵 Acompasation | 🤯 Difficulty Difference |
| Traditional Romesco sauce ingredients: |
| 3 tomatoes. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Traditional Romesco sauce ingredients:
1. The night before, put the ñoras in a container with water and let them soak all night to hydrate them. If you forgot to put them, nothing happens, keep in mind that they require a minimum of 4-5 hours of soaking.
2. Press the oven at 200 ºC. On a tray, and on a sheet of plant paper or aluminum foil, put the tomatoes previously washed and also the garlic head. Introduce in the oven about 15-20 minutes until the skin of the tomatoes is released from the meat and garlic head begins to brown. Be careful that they do not burn, that this will contribute a very bitter taste to the sauce.
3. Prepare the pan with a splash of oil to toast the slice of bread, almonds and hazelnuts. Once fried, reserve for later.
4. After 15-20 minutes, remove the tomatoes and the garlic head from the oven. Let it cool for a few minutes so you can manipulate it easily. In a bowl, peel both vegetables and extract the tender part of each tomato and garlic clove. Try them and reserve.
5. Now its time to prepare the characteristic ingredient of the Romesco Salsa recipe: Las Ñoras. Open them carefully in half and remove the nuggets. With the help of a knife or spoon, scrape the skin to take advantage of all its meat. Save in a container and reserve.
6. integrates all the ingredients into the same bowl: hazelnuts and roasted almonds, bread, roasted vegetables, ñoras, etc. Try first to add about 200ml of oil and about 60ml of vinegar, this is to your liking. If once crushed everything, you feel that you lack flavor, add more oil and vinegar. Look for the texture that you like to crush: if you prefer not to find nuts of nuts, crush quite until you get a cream. Its about testing until you like the point.
7. Once the desired texture is obtained, you already have your traditional romesco sauce! Leave it in the fridge to cool until it comes to serving.
8. This rapid romesco sauce will help you to season any type of vegetables or meats, although it is traditionally used as the main companion of the famous calçots.
