Last weekend I woke up craving something different. A new flavor, a new texture…something to add a spark to dishes that I already know and love. I have always enjoyed adding new twists to old recipes. So I am excited to bring you this sauce full of texture and exploding with earthy Mediterranean flavors. Looking ahead to summer this will be especially great with grilled fish, shrimp or veggies.
Not sure what you would do with it? No fear! Here is a whole list of uses for this fabulous sauce. It will keep you coming back for more…
Dipping Sauce: for cooked shrimp, veggies, French fries, bread sticks or crostini
Spooned Over: grilled veggies, corn on the cob, roasted chicken or pork chops
Added to: hamburgers, sandwiches or wraps
Stirred into: pasta or rice
Here’s a little history lesson to go with your new favorite sauce recipe. Romesco sauce originated in Tarragona, in Northeastern Spain. It was first made by the fishermen in the area to eat with fish. Some believe its origins are Roman. Either way, it was the arrival of tomatoes and chiles in Spain during the 16th century that gave it its current character. Any food that’s been around that long has got to be good! So have some fun with it, and try something new…
Throw it all into the food processor…
Process to a thick consistency.
- 3 Roma Tomatoes, cored (or canned fire roasted tomatoes if you don't have time to roast your own)
- 1 dried ancho chili
- 6 cloves garlic, roasted (just roast the whole head)
- ⅓ cup olive oil plus 2 tablespoons
- 1 teaspoon salt
- 2 tablespoons almonds, toasted
- 2 tablespoons hazelnuts, toasted
- ⅛ teaspoon Smoked Paprika
- 1 teaspoon red wine vinegar
- Preheat oven to 375.
- Halve tomatoes lengthwise and place on a baking pan covered with foil. Drizzle with olive oil.
- Cut top off of a whole head of garlic place on a separate sheet of foil and also drizzle with olive oil. Close foil to seal in garlic. Place on tray with tomatoes.
- Roast all for 40-50 minutes.
- Once the tomatoes are roasted, cool, peel and discard the skins. Squeeze out the pulp from 6 garlic cloves. Coarsely chop and place all into the food processor.
- Over moderate heat, toast ancho chili one minute on each side or until fragrant.
- Remove stem and shake seeds out.
- Place chili in 1 cup of hot water for 10-15 minutes to soften.
- In same pan, add 1 tablespoon of oil and both almonds and hazelnuts.
- Shake or stir for 4 to 5 minutes until golden. (keep them moving or they will burn!)
- Drain chili then transfer nuts and chili to the food processor.
- Add the salt and start the processor.
- Pour the remaining ⅓ cup olive oil in slowly while processing.
- Add the vinegar, pulse to incorporate, and taste.
- Add additional salt to taste if necessary. Continue processing the romesco until it comes together, yet still has a coarse, nutty texture. It should be thick and creamy.
