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salsa romesco

Romesco sauce

  • 2 large ripe tomatoes
  • 2 ñoras
  • 1 large onion
  • 3 garlic cloves
  • 75g. of peeled almonds
  • 50 g. of hazelnuts
  • 50 g. of nuts
  • 2 slices of bread
  • 75 ml. extra virgin olive oil
  • 20 ml. sherry vinegar
  • Salt
  1. We put the ñoras in hot water for about 30 minutes, until they are fully hydrated and reserve.

  2. Peel the onion, make superficial cuts in the tomato skin and place them together with the garlic cloves in the oven previously heated to 180º C. Bake until the vegetables are roasted.

  3. While the vegetables are cooking, we prepare the rest of the ingredients. We remove the ñoras from the water, eliminate the interior seeds and separate their interior meat.

  4. We toast the hazelnuts, almonds and walnuts in a pan for a few minutes and remove them. Once the vegetables are cooked, we peel the tomatoes and the garlic cloves.

  5. In a glass of the mixer we add the meat of the ñoras, the hazelnuts, the walnuts, the almonds, the chopped bread and the vegetables. Add a pinch of salt, the sherry vinegar and extra virgin olive oil.

  6. We crush while we incorporate the rest of the oil until we get a linked cream and the thinnest possible.
  7. If we have a sauce that is too thick, we can add a little more extra virgin olive oil. We rectify to taste with a pinch of salt and it will be ready to impress!

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