Romesco Sauce Recipe
garlic cloves 6
Tomato 2 pieces
red wine vinegar
We send in a bowl and pour boiling water over the almonds to make it easy to clean. Leave for 5-10 minutes.
Clear the head of garlic on a dry husk and wrap in foil. We send in the oven at 180-200 degrees for 15-20 minutes.
Put the saucepan on the heat, pour boiling water into it. Take the tomatoes and do the bottom cross-shaped incisions. Blanshiruem them in boiling water for 1-2 minutes, and send in a bowl with cold water. Peeled.
Clear the almonds. Sends it to the blender jar, add the hazelnuts. Cut the tomatoes into smaller pieces and remove the pulp (leaving only the walls). Remove the seeds from the chilli peppers and cut into small pieces. Send the tomatoes and peppers to the nuts, pour the olive oil.
Take a slice of white loaf and cut off the crust. Deactivate the loaf into small pieces and send in a blender jar. Add the vinegar and a little powder, sweet paprika. Mix.
We take out the garlic from the oven. Clear the ship and cloves in the blender jar. Season with salt and ground. If the sauce is thick, add water.
Finely chop the parsley leaves and goes to the blender jar. Mix.
Romesko sauce goes well with roasted grilled vegetables, fish and meat. Bon Appetit!