Catalan sauce with walnuts and red peppers Salsa romesco
Catalan sauce with walnuts and red peppers Salsa romesco
INGREDIENTS
½ cup almonds or almond butter
½ cup hazelnuts or hazelnut butter
2 medium tomatoes
2 red peppers
4 garlic cloves, skin on
4 tbsp. sherry vinegar or red wine vinegar
1 tsp. reshampatti or cayenne pepper, ground
2 tbsp. smoked paprika
½ cup olive oil
Salt and pepper to taste
PREPARATION
If using nut butter, skip to step 2. Place the almonds and hazelnuts on two baking sheets and roast in an oven heated to 350°F for between 6 and 9 minutes, depending on the size of the nuts. Remove and set aside. If desired, place the hazelnuts in a tea towel and rub to remove the brown skin.
Heat a heavy frying pan over medium-high heat. Add the tomatoes, peppers and garlic. Grill on all sides and turn over when the skin begins to blacken. Remove as the vegetables are well grilled (about 5 minutes for the garlic and up to 15 minutes for the tomatoes). Leave to cool.
Remove as much of the blackened skin from the vegetables as possible when they are warm.
Finely grind the almonds and hazelnuts in a food processor.
Place the roasted vegetables in the food processor and purée until smooth. Add the vinegar and spices and pour in the oil in a steady stream to blend well. Taste and adjust the salt and pepper if necessary.
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Catalan sauce with walnuts and red peppers Salsa romesco
INGREDIENTS
½ cup almonds or almond butter
½ cup hazelnuts or hazelnut butter
2 medium tomatoes
2 red peppers
4 garlic cloves, skin on
4 tbsp. sherry vinegar or red wine vinegar
1 tsp. reshampatti or cayenne pepper, ground
2 tbsp. smoked paprika
½ cup olive oil
Salt and pepper to taste
PREPARATION
If using nut butter, skip to step 2. Place the almonds and hazelnuts on two baking sheets and roast in an oven heated to 350°F for between 6 and 9 minutes, depending on the size of the nuts. Remove and set aside. If desired, place the hazelnuts in a tea towel and rub to remove the brown skin.
Heat a heavy frying pan over medium-high heat. Add the tomatoes, peppers and garlic. Grill on all sides and turn over when the skin begins to blacken. Remove as the vegetables are well grilled (about 5 minutes for the garlic and up to 15 minutes for the tomatoes). Leave to cool.
Remove as much of the blackened skin from the vegetables as possible when they are warm.
Finely grind the almonds and hazelnuts in a food processor.
Place the roasted vegetables in the food processor and purée until smooth. Add the vinegar and spices and pour in the oil in a steady stream to blend well. Taste and adjust the salt and pepper if necessary.