Sauces
Spanish
SpanishRomesco Sauce
A smoky Catalan red pepper and almond sauce for grilled veg, fish and meat, where Basic blitzes jarred peppers with almonds, Better roasts fresh peppers and toasts the nuts, and Ultimate uses dried ñora chillies, charred tomatoes and fried bread.
Vegetarian
Vegan
Gluten-free
Dairy-free
Better version
Fresh peppers roasted until blistered, with whole almonds toasted for nuttiness.
Per serving£1.10
Total cost£4.40
Time42 min
Ingredients for 4
- 3 red peppers
- 60 g blanched almonds
- 2 cloves garlic
- 1 ripe tomato
- 1½ tsp smoked paprika
- 2 tbsp sherry vinegar
- 100 ml extra virgin olive oil
- flaky sea salt , to taste
Method
- Roast the whole red peppers and tomato at 220C for 25-30 minutes until blackened and collapsing, then steam in a covered bowl and peel.
- Meanwhile, toast the almonds in a dry pan over medium heat for 4-5 minutes until golden, then cool.
- Blitz the toasted almonds and garlic in a processor to a coarse crumb.
- Add the peeled peppers and tomato, smoked paprika and sherry vinegar and blend to a textured sauce.
- Drizzle in the olive oil until thick and glossy, season with flaky salt and serve.
Equipment
- oven
- frying pan
- food processor
The three ways, side by side
Budget
A fast blender sauce using jarred roasted peppers and ground almonds.
Better
Fresh peppers roasted until blistered, with whole almonds toasted for nuttiness.
Ultimate
The authentic version with rehydrated ñora chillies, charred tomatoes and fried bread for body.