Romesco is a tomato-based sauce that was created in Cataluña by the local fishermen to be eaten with fish. Some say its origins are Roman, while others point to the Moors as the word “rumiskal” in Arabic means "to mix".
Traditionally, Romesco is made from roasted tomatoes but there are a number of different recipe variations out there. At Spanish Pig, we like to replace the roasted tomatoes with roasted piquillo peppers. We find the piquillo peppers gives the sauce an even deeper flavour and is much quicker and easier to make as you are using a prepared ingredient.
The best part about Romesco sauce? It can be used in such a wide variety of dishes, beyond just fish. It works wonders served alongside chicken, pork and roasted vegetables or even as crudité dip. It also add a punch of Spanish flavour and acts as a thickening agent to a fish stew, for example. How about replacing ketchup in a burger with Romesco? You will be pleasantly surprised.
* One 16-ounce (450g) jar of roasted red peppers, drained
* ½ cup (64g) raw or roasted almonds (unsalted)
*1 Tablespoon of tomato purée or 1/4 cup of sun-dried tomatoes.
* 2 cloves garlic, peeled
* 1 tablespoon sherry vinegar
* ½ cup extra-virgin olive oil
How to make it
Your food blender will come in handy here. Combine all ingredients except the olive oil. Fasten the lid and blend. Once the ingredients are mostly blended, start drizzling in the olive oil slowly while running the blender. Blend until you reach your desired consistency. Personally, I like a smooth consistency but if you prefer a slightly chunkier version then that's fine too!
Remember to add additional salt if needed after tasting. It is ready to eat immediately but you could also warm it up if you are in the mood for a warm sauce. It will store in a jar in the refrigerator for 7 to 10 days or freeze (place in an ice-cube tray) for up to 3 months.
Easy, tasty and versatile, what else could you ask from a sauce?