Ingredients with Measurements:
- 1 cup roasted red peppers
- 1/2 cup blanched almonds
- 1/2 cup hazelnuts
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup bread crumbs
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Spread almonds and hazelnuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly browned.
3. In a food processor or blender, combine roasted red peppers, roasted almonds and hazelnuts, garlic, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Pulse until smooth.
4. Add bread crumbs and pulse until well combined.
5. Taste and adjust seasoning as needed.
6. Transfer to a serving bowl and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 1 1/2 cups of sauce
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 110
- Fat: 10g
- Carbohydrates: 4g
- Protein: 2g
Substitutions for ingredients:
- Roasted red peppers: You can use jarred roasted red peppers instead of roasting your own.
- Almonds and hazelnuts: You can use just almonds or just hazelnuts if you prefer.
- Bread crumbs: You can use panko bread crumbs or gluten-free bread crumbs if needed.
Variations:
- Spicy Romesco Sauce: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Creamy Romesco Sauce: Add 1/4 cup of Greek yogurt or sour cream for a creamier texture.
Tips and Tricks:
- Make sure to roast the nuts until they are fragrant and lightly browned for the best flavor.
- If the sauce is too thick, add a little more olive oil or water to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
Storage Instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- You can reheat the sauce in the microwave or on the stove over low heat.
Presentation Ideas:
- Serve the sauce in a small bowl or ramekin.
- Drizzle the sauce over grilled vegetables, chicken, or fish.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced almonds or hazelnuts
Pairings:
- Grilled vegetables
- Chicken or fish
- Crusty bread
Suggested Side Dishes:
- Roasted potatoes
- Grilled asparagus
- Rice pilaf
Troubleshooting Advice:
- If the sauce is too thick, add a little more olive oil or water to thin it out.
- If the sauce is too thin, add more bread crumbs or nuts to thicken it up.
Food Safety Advice:
- Make sure to store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Food History:
- Romesco sauce originated in the Catalonia region of Spain and is traditionally served with fish or vegetables.
Flavor Profiles:
- Smoky, nutty, tangy, and slightly sweet.
Serving Suggestions:
- Serve the sauce at room temperature or slightly warmed.
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Region: Spanish