Aunt Sheris Romesco Sauce Recipes

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

Steps:

• Place almonds in the food processor and process until finely chopped.
• Peel garlic and add it.
• Add rosemary and oregano.
• Pulse and finely chop garlic and herbs.
• Drain peppers and add them.
• Add vinegar, salt, sugar, and cayenne. Pulse motor to mix the ingredients.
• Drizzle the oil through the feed tube with the processor running.
• Blend thoroughly.
• Serve immediately or store in a covered container in the fridge for one week.

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.