I can’t think why I’ve not made this sauce before. Considering that dips, spreads and pasta sauces play a significant part in my culinary life, how could I miss out on this finger-licking treat of a sauce! The Spanish Romesco Sauce is really really easy to make and if you roast the peppers till they are charred, the smoky flavours and the zing of the paprika and chilli flakes meld with the sweetness of the peppers and tomatoes.
This sauce has its origins in Tarragona, Catalonia. It is popularly served with sea food such as being added to fish stew, or with grilled vegetables, crudités, grilled chicken, lamb etc. It also makes for a tasty spread in wraps and sandwiches and a delicious pasta. Tomatoes, Nyora Peppers, Almonds/hazlenuts/pine nuts, Olive Oil and Garlic are the basic components that make up the sauce. Nyora peppers are a variety of red bell pepper, small and sun dried.
The Spanish Romesco Sauce is a little coarse in texture, nutty and with a touch of spice, and it will be perfect with the pasta I plan to add it to.
About the ingredients:
When you make this Sauce, store bought roasted peppers in a jar may be added, but as you would find for yourself, the flavour of homemade charred roasted peppers is something else. For this Spanish Romesco sauce, I have blanched the almonds for the Spanish Romesco Sauce in order to make them easy to peel, though you could of course add peeled almonds instead. My recipe elsewhere on this blog shows you how to easily peel almonds. Check the link for Badam Halwa, where this process is explained with step by step instructions. Use good quality Olive oil, it makes all the difference to the final taste.
This post is my contribution to the 172nd event of the Foodie Monday BlogHop. This week, the theme was suggested by Mayuri Patel, and most of us voted for ‘International Feast’. Mayuri stipulated that in this theme, we each prepare a dish from the Country whose name is spelt with the same first letter as our own first name.
I, being Sujata, had to cook something from the cuisine of a country whose name began with an ‘S’. Feeling rather woolly headed because of lack of sleep due to a troubling shoulder pain and an even more troubling cough, I did a cursory Google search – I couldn’t think of what I could prepare from Syria, Saudi Arabia, Senegal or San Marino or Saint Kitts! I wasn’t excited about the theme at all, till Mayuri prompted me by saying there are any number of Countries whose name begins with an S.
I glanced over at the cook books in my book shelf and began browsing the recipes in ‘Coming Home to Sicily’. And then it struck me (I told you, I was feeling woolly headed earlier!) what about Spain, with its glorious cuisine, and the opportunity it gave me to cook something special. A few minutes search was all it took after that to freeze on the Spanish Romesco Sauce to accompany my usual weekend Pasta.
I mentioned Mayuri Patel earlier – an avid and prolific blogger, she blogs at Mayuri’s Jikoni with its many recipes from both Indian and International cuisine. Im sure you would love to browse her blog, as I do, with its colourful vibrant images of great food and easy to follow recipes.
Here are other recipes you may like from this blog:
Ajo Blanco – a grape and almond Gazpacho
Tomato Basil Sauce for Pasta or Pizza