Romesco is a sauce based on roasted nuts and vegetables and you can of course taste this in the sauce. You can use it with fish, chicken and grilled vegetables, but it also combines well with grilled beef. For example, we made flat iron steak with romesco.
- 1 chilli pepper dried
- 3 tbsp almond shavings
- 3 tbsp hazelnuts
- 3 ripe tomatoes halved
- 1 onion peeled and quartered
- 1 red bell pepper halved and deseeded
- 1 jalapeno
- 5 cloves garlic
- 1 slice white bread
- 4 tbsp parsley finely chopped
- 100 ml olive oil extra virgin
- 2 tbsp red wine vinegar
- pinch sugar
- sea salt
- black pepper
- Soak the dried chilli pepper in hot water for 30 minutes. Drain and pat dry.
- Prepare the barbecue for direct grilling. Maintain a temperature of approximately 200 °C.
- Meanwhile, toast the almond shavings and the hazelnuts in a dry frying pan or cast iron pan. About 4-6 minutes until nicely browned. Let the nuts cool down on a plate. You can remove the skin from the hazelnuts by rubbing them between your hands. It’s okay if there’s a little bit of skin left on it.
- When the barbecue is ready, brush the grill with olive oil. Place the tomato, onion, bell pepper, jalapeño and garlic on the grid. Roast for 4-8 minutes until everything is nicely browned. Turn occasionally. One will be ready sooner than the other.
- Grill the slice of bread for 2 minutes per side until it darkens. Break it into pieces and put it in a food processor together with the nuts. Grind everything into powder.
- Add the dried chilli pepper, tomato, onion, bell pepper, jalapeño, garlic and parsley. Grind everything into a smooth paste.
- Then add the oil, red wine vinegar, a pinch of sugar and some salt and pepper. Mix one more time. The romesco sauce should be thick.