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home > recipes > sauces and condiments > romesco sauce
A while ago, I purchased some smoked paprika from Reading Terminal Market in Philadelphia (www.readingterminalmarket.org). It has a unique and wonderful smoky flavor and this is the first time I've seen it in a recipe. Catalan Pepper Sauce 2 tbsp bittersweet Pimentón de la Vera (smoked paprika) 1 chili pepper 3 tomatoes 1 head of garlic 1 dozen almonds, blanched and peeled 2 dozen hazelnuts, skinned 1 sprig of mint, chopped 1 slice of bread, toasted 1 tbsp parsley 5 tbsp extra virgin olive oil 1 tsp salt 1 tbsp vinegar Remove seeds from chili pepper and grind into a powder. Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.

Romesco Sauce


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keyword: romesco
keyword: sauce
ethnicity: spanish
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(posted August 21, 2006)

A while ago, I purchased some smoked
paprika from Reading Terminal Market in Philadelphia (www.readingterminalmarket.org). It has a unique and wonderful smoky flavor and this is the first time I've seen it in a recipe.

Catalan Pepper
Sauce

2 tbsp bittersweet Pimentón de la Vera (smoked
paprika)
1 chili pepper
3 tomatoes
1 head of
garlic
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 sprig of
mint, chopped
1 slice of
bread, toasted
1 tbsp
parsley
5 tbsp extra virgin
olive oil
1 tsp
salt
1 tbsp
vinegar

Remove seeds from chili pepper and
grind into a powder. Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the
olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.


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