Romesco sauce


4 garlic cloves

2 roma tomatoes

2 red chili peppers

50 gr convert conversionwhite almonds

50 gr convert conversionsun-dried bell peppers

1 tablespoon olive oil

1 tablespoon red wine



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How to prepare:

Preheat the oven to 200C/395F (fan oven 180C/360F)

Wrap the unpeeled garlic cloves in aluminium foil and bake 12 minutes in the oven with the halved tomatoes and the chili peppers. Put the almonds on the oven plate too and roast another 8 minutes. Cool for 15 minutes.

Mash the almonds very small in a kitchen machine or blender.

Squeeze the garlic, remove the peel from the tomatoes and add to the almonds.

Add dried and chopped bell peppers, oil, vinegar, salt and 2 tablespoons water.

Blend to a smooth dipping sauce. Add optional some water.

First published: April 12, 2003, Netherlands
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