Spanish Almond Sauce
This is a very versatile Spanish sauce with an amazing combination of vinegar, paprika, almonds and veggies. You can serve with grilled meat or as a dip.
Ingredients
Serves: 10
- 6 roma tomatoes, halved
- 1 large red capsicum, quartered
- 12 cloves garlic
- 2/3 cup olive oil
- salt to taste
- 1 slice bread
- 1/2 cup roasted whole almonds
- 1/2 cup red wine vinegar
- 1/2 teaspoon paprika
- 1 pinch crushed red chilli flakes, or to taste
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat an oven to 220 degrees C. Line a baking tray with alfoil.
- Place the tomatoes, capsicum and garlic cloves onto the prepared baking tray. Brush the vegetables with some of the olive oil, then sprinkle with salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the tray into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
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Reviews and Ratings
Global Ratings:
(54)
Reviews in English (46)
Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from reviewers has been that it's too vinegary. Please use less vinegar to start with, since some vinegars are stronger than others, and then if you are a vinegar freak like me, add more :] Cheers! - 06 Jun 2009 (Review from Allrecipes USA and Canada)
I kept thinking "What? No onions? No basil or oregano?" but after one taste I realized this sauce doesn't need a single thing added to it! Simply PERFECT! My only changes were to reduce the vinegar - I probably used 3 1/2 tbsp. or so, just added a little at a time and kept tasting, then at the end I probably ended up drizzling in 1/4 cup of olive oil. Had a little with some toasted baguette and crackers, and then on top of pasta for dinner. Just delicious! I think next time I'll try pulsing the almonds first, though, as my food processor is old and tired and I ended up finding a couple large chunks. I really didn't want to blend the sauce any further as it was just the right texture. - 07 Jul 2009 (Review from Allrecipes USA and Canada)
So Spanish & so delicious! All 3 world travelers who tasted this LOVED it. We each want to make this again & again! I made it & personally LOVED it exactly as written though the vinegar is noticeable, so you may want to start with a little less vinegar, taste, & then decide if more's wanted. Although I served this as an appetizer on baguette slices, it is also a great dip for savory empanadas (such as cheese, shrimp, or potatoes & chorizo), for dipping celery & carrots, or as a sauce for pasta, chicken, shrimp...you'll find many ways to use this full-flavored, adaptable sauce! Bravo, AngieItaliano! (Maybe your "nom de plume" should be AngieEspanola!) - 06 Jun 2009 (Review from Allrecipes USA and Canada)