romesco sauce for BBQ

BBQ is such a nice food experience, whether you do it meaty or you go vegetarian.

it´s easy to prep and if you have guests and they join in with a salad or the desert, than there is hardly no kitchen work involved....

....so there is no excuse not to do some little extra effort and get one of the bests sauces done..




"the Romesco sauce" originates from Tarragona, Catalonia and contains only goodness



here my recipe:

• 100g roasted almonds and hazelnuts
• 1 head garlic
• 1 slice stale bread soaked in red vine vinegar
• 6 sun ripe medium size tomatoes
• 2 large red peppers
• 1 cup extra virgin olive oil
•  3 dried Nora peppers soaked in hot water or 1/4 tsp red pepper flakes or small hot pepper
•  salt and pepper

• Roast garlic, red peppers and tomatoes on a baking sheet with a bit of olive oil for about half an hour at 180ºC.
• skin tomatoes and red peppers and squeeze out the soft garlic from it's skins
• put the roasted almonds and hazelnuts (I don't bother to peal the dry skin off), the tomatoes, red pepper and garlic pulp together with bread I previously had soaked in vinegar (make sure not to take to much - especially if you use Spanish vine vinegar!!) in a food processor or use a large bowl and a blender
• ground, mix and drizzle the olive oil into it, than add salt and pepper and the scratched out pulp from the Nora peppers.

i.... ja esta!  Bon profit!!

Silvana