Romesco Sauce – Spanish Red Pepper and Hazelnut (or Almond) Sauce – Recipe
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herbivoracious.com
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Ingredients

  • 1 head garlic + a bit of extra-virgin olive oil
  • 1 red bell pepper
  • 40 grams skinned hazelnuts (about 1/3 cup)
  • 2 canned tomatoes (from one can), preferably San Marzano
  • 5 grams kosher salt (about 1 teaspoon)
  • 8 grams sherry vinegar (about 1 1/2 teaspoons)
  • 3.5 grams smoked paprika (about 1 1/2 teaspoons)
  • 80 grams hazelnut oil if available, otherwise extra-virgin olive oil (about 6 tablespoons)

Instructions

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