Print
Email
 |
Servings: 4
Ingredients
- Romesco Sauce â Spanish Red Pepper and Hazelnut (or Almond) Sauce â Vegetarian, Vegan, and Gluten free
- 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)
View Full Recipe at Herbivoracious
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 202 | 89% |
| Total Fat 23.05g | 29% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 565mg | 24% |
| Potassium 208mg | 6% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.64g | 2% |
| Protein 1.49g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20so%20I%20omitted%20it.%20If%20you%20want%20thicker%20romesco,%20toast%20or%20pan-fry%20one%20slice%20of%20rustic%20bread%20and%20include%20it%20with%20the%20rest%20of%20the%20ingredients%20in%20the%20blender.%3C/p%3E%3Cp%3EAlmonds%20or%20hazelnuts%20are%20most%20commonly%20used.%20I%20went%20with%20all%20hazelnuts,%20and%20amped%20up%20the%20flavor%20using%20roasted%20hazelnut%20oil.%20If%20you%20happen%20to%20have%20that%20available,%20it%20is%20aromatic%20and%20wonderful.%20Hazelnut%20oil%20makes%20incredible%20salad%20dressings%20too.%20And%20if%20not,%20the%20romesco%20will%20still%20be%20great%20with%20extra-virgin%20olive%20oil.%3C/p%3E%3Cp%3EI%20was%20in%20the%20mood%20to%20roast%20the%20peppers%20with%20a%20blowtorch.%20It%20is%20fast,%20and%20you%20get%20a%20very%20even%20blistering%20of%20the%20skin.%20The%20flesh%20doesn%E2%80%99t%20get%20cooked%20as%20much,%20leaving%20a%20fresher%20flavor%20that%20I%20quite%20like.%20But%20you%20can%20just%20as%20well%20use%20a%20more%20traditional%20method%20%E2%80%93%20see%20this%20Polenta%20with%20Pepperonata%20recipe%20for%20the%20technique.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20400%20F.%20Trim%20top%20off%20head%20of%20garlic,%20place%20on%20foil,%20rub%20with%20a%20bit%20of%20extra-virgin%20olive%20oil.%20Wrap%20and%20roast%20at%20until%20tender%20and%20brown,%20about%2040%20mins.%3C/p%3E%3Cp%3EThoroughly%20blister%20red%20pepper%20with%20blowtorch;%20set%20in%20covered%20bowl%20for%205%20mins.%20Rub%20off%20skin%20with%20a%20paper%20towel.%20Split%20and%20discard%20stem,%20seeds,%20and%20ribs.%20Roughly%20chop.%20(Alternatively,%20you%20can%20roast%20the%20red%20peppers%20under%20the%20broiler,%20or,%20very%20carefully,%20on%20a%20stove%20burner,%20and%20then%20proceed%20as%20directed.)%3C/p%3E%3Cp%3EToast%20hazelnuts%20in%20a%20skillet%20over%20medium%20heat%20until%20lightly%20browned%20and%20fragrant.%3C/p%3E%3Cp%3EPut%20hazelnuts%20in%20a%20blender%20and%20process%20at%20medium%20speed%20until%20powdered.%20Squeeze%20garlic%20cloves%20out%20of%20skin%20and%20add%20to%20blender.%20Add%20bell%20pepper,%20tomatoes,%20salt,%20vinegar%20and%20smoked%20paprika%20and%20process%20to%20a%20paste.%20With%20blender%20running%20on%20low%20speed,%20drizzle%20in%20the%20the%20hazelnut%20oil.%20Taste%20and%20adjust%20seasoning.%3C/p%3E%3Cp%3E2.2%3C/p%3E%3Cp%3Ehttp://herbivoracious.com/2013/01/romesco-sauce-spanish-red-pepper-and-hazelnut-or-almond-sauce-recipe.html%3C/p%3E%3Cp%3ECopyright%202007-2013%20/%20Michael%20Natkin%20/%20Herbivoracious.com.%3C/p%3E%3Cp%3Enever%20miss%20a%20recipe%3C/p%3E%3Cp%3EJoin%20over%20154,000%20monthly%20readers!%3C/p%3E){kind=link}