Make this Romesco sauce, full of tomato and pepper flavor, and be ready for your barbecue party!
Ingredients
-
2 OZ / 50 G olive oil
-
7 OZ / 200 G ripe vine tomatoes
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3.5 OZ / 100 G red pepper
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1.5 OZ / 40 G blanched almonds
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5 CLOVES garlic
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1 TSP smoked paprika
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1 OZ / 30 ML Sherry vinegar
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1 PINCH salt
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1 PINCH pepper
Directions
Add almonds to the mixing bowl blend with TURBO button for 3 seconds. Transfer to another bowl and set aside.
Deseed and roughly chop red pepper. Peel the garlic. Add both to the mixing bowl.
Add oil and paprika to the mixing bowl. Sauté for 7 minutes / 250°F|120°C.
Mix the filling with the spatula and sauté again for 7 minutes / 250°F|120°C.
Remove the stalk and eye from the tomato then quarter. Add the tomato and sherry vinegar. Cook for 10 minutes / 212°F|100°C / speed 1 / stir.
Add seasoning and the reserved almonds, blend for 20 seconds / speed 7.
Transfer to another bowl. Enjoy!
Recipe Note
TIPS:
- Adjust the consistency with stock.
- Great as a dip or loosed to make a sauce for fish and chicken.
Nutrition
Nutrition
- Serving Size
- 1 serving
Amount/Serving % Daily Value
- Protein
- 1 grams
- 3%
- Carbs
- 6 grams
- 3%
- Fat
- 13 grams
- 16%
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