Romesco Sauce

Ahi Tuna Tar Tar with a Romesco sauce.

       Romesco is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a small, round, variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and vegetables.Here is my recipe for a Remesco sauce,

 INGREDIENTS

                                                                        4 - red bell peppers cleaned and halved

3 - jalapeno peppers

5 - small to medium Roma tomato's

4 - medium shallots quartered

6 - 2" by 2" cubes of bread toasted

1/4  cup peeled garlic 

1/2  cup almonds 

1 & 1/4  cup olive oil

1/2  cup red wine vinegar

2  teaspoons ground chilli powder

1  table spoon of smoked paprika
                                                                             & salt and pepper to taste  

METHOD

Prep time: 15 min Cook time: 15min Yields: 2 quarts

       First start by placing your peppers, tomato's, shallots and garlic on a sheet tray. Coat with a 1/4 cup of olive oil and salt and pepper and place in preheated oven at 375* for 15 minutes. Toast the bread and almonds separately until they reach a pale brown color. Once all ingredients are done roasting place in blender or food processor adding vinegar, paprika, chilli powder. Then start blender at med speed wile slowly adding the remanding cup of oil to emulsify the sauce. Once fully incorporated add salt to taste and if you wish for a smother texture you can pass it through a small mess strainer or a chinois

 

Red Snapper, corn salad, Romesco, and cucumber relish.

I typically serve romesco with seafood dishes, as seen above with the tar tar and to the left under the red snapper. It helps mellow out any fishy-ness and brings big flavor to any dish. Its also great on wild game or lamb too. When I am working up a storm in the kitchen I find my self dipping any vegetable or bread laying around for a quick and delicious snack. When your looking for something to accompany your next dish look no further this versatile sauce is a must have in your bag of recipes.

-By Nash Rook