Romesco Sauce Recipe
6 cloves garlic
Tomato 2 pieces
red wine vinegar
Embark on a bowl of almonds and pour boiling water to make it easy to clean. Leave for 5-10 minutes.
Clear the head of garlic on the dry husks and wrap in foil. We send in the oven at 180-200 degrees for 15-20 minutes.
Put the skillet 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 go to a bowl of 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 chili 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 glass blender. Add the vinegar and a bit of sweet paprika powder. Mix.
We take out the garlic from the oven. Cleans and send cloves in the blender beaker. Season with salt and ground. If the sauce is thick, you can add water.
Finely chop the parsley leaves and sent to the blender jar. Mix.
Romesko sauce goes well with roasted vegetables on the grill, fish and meat. Bon Appetit!