Romesco Sauce

Makes about 600 ml, works well with Grilled zuccini or with Grilled leeks. Would work well with kotlety kartoflane, surely. I serve it in room temperature but it could be warmed up (microwave?) – I would not re-heat to boiling level, though (hazelnuts and such..).

Romesco keeps for several days in the refrigerator; the garlic will become more pungent.

  • 60 ml pure olive oil
  • 60 ml peeled and chopped garlic cloves (i took 2 large cloves)
  • 1 red bell pepper
  • 2 plum tomatoes
  • 2 ancho chiles, soaked in boiling water until soft, seeded
  • 1 slice of white bread, crust removed, cut into small cubes
  • 60 ml red wine vinegar
  • 60 ml red wine
  • 60 ml cup shelled hazelnuts
  • 1 tablespoon honey
  • salt
  • pepper

 preparatory work:

  1. Cut red bell pepper into 3-4 parts, discard the seeds.
  2. Set the over to broil.
  3. Place the peppers slices skin side up on a cookie sheet.
  4. Broil for 10-13 minutes, until the skin black and disconnected from the ‘meat’.
  5. Take out of the oven into a bowl, cover tightly with foil, let cool.
  6. Cut a shallow cross on the top of each tomato.
  7. Place them in a bowl, cover with boiling water.
  8. Working with one tomato at the time, remove the skin and the tough ‘root.
  9. Slice the peeled tomato into quarters/eights and reserve.
  10. Peel cooled pepper pieces, chop into smaller pieces. Reserve.

make up the sauce:

  1. Heat the olive oil in a large sauté pan over high heat until smoking.
  2. Separately sauté the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each (remember the kitchen fan? this is when you really need it!).
  3. Remove each ingredient with a slotted spoon as it’s done.
  4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
  5. Place all the sautéed ingredients and the deglazing liquid into a food processor and blend until smooth.
  6. Add the hazelnuts and process until finely chopped.
  7. Add the honey and season to taste with salt and pepper..


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