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Recipe Detail Page
Romesco Salsa
Spring 2009
Romesco sauce originated in Tarragona, Catalonia. Rich and piquant, it can be made with hazelnuts instead of almonds and works equally well with seafood as with the burgers.
Makes 1 cup (250 mL
1⁄4 cup (50 mL) olive oil
1⁄2 cup (125 mL) chopped almonds
1 tsp (5 mL) chopped garlic
2 tomatoes, seeded and chopped
1⁄2 cup (125 mL) chopped roasted red pepper
1⁄2 tsp (2 mL) chili flakes or more to taste
1⁄2 tsp (2 mL) paprika
1 tbsp (15 mL) sherry vinegar
Salt to taste
1 Heat 2 tbsp (25 mL) oil in skillet. Add almonds and sauté until lightly browned. Remove from heat, then stir in garlic, tomatoes, peppers, chili flakes, paprika and sherry vinegar. Season with salt.
2. Serve at room temperature. This will last for 2 weeks, covered, in the refrigerator.
Makes 1 cup (250 mL
