Catalan Romesco Sauce

Catalan Romesco Sauce. This beautiful dish has been around for hundreds of years – you won’t find a better or more authentic piece of Catalan history.

3 tomatoes, medium sized (ideally raf or coeur de boeuf)
½ bell pepper (alternatively 2 tbsp bell pepper paste)
12 almonds
12 hazelnuts
1 head garlic, small
3 oz bread (3 oz = 100g, ciabatta or similar works well)
½ tsp chili pepper
1 tsp paprika (ideally “pimenton de la Vera”)
6 tbsp of olive oil
2 tbsp white vinegar

View the full recipe at HurryTheFoodUp →