Salsa Romesco: Catalan Salsa in 5 steps

Hello to all the members of this great community! And if you are new here then welcome to Paulina Cocina! your new trusted website. Today we bring you a recipe that comes directly from the culinary heart of Catalonia: the Romesco sauce. A versatile ingredient to accompany many dishes, but also to enjoy simply on bread.

This sauce surprises anyone who tries it for the first time, because in addition to tomatoes, peppers, garlic and other typical ingredients of a sauce, it has nutsand… toasted bread? Yes, toasted bread ladies and gentlemen!

In this note we are going to explore the entire world of romesco sauce, its origin, the details of its ingredients, how they are combined, and some suggestions of dishes to enjoy with this Catalan sauce that invites you to travel with its characteristic flavor.

About the romesco sauce

The romesco sauce It is a sauce of Catalan origin, made mainly with tomatoes, roasted red peppers, almonds, hazelnuts, garlic and olive oil. Its texture is generally thick and its flavor is balanced, with notes of walnuts, tomato and roasted garlic.

This sauce, rooted in Mediterranean culture, is so versatile that it can accompany a wide range of dishes, from fish and seafoodto roasted vegetables and grilled meats.

Origin of the recipe

The history of the romesco sauce traditional It is intertwined with the lives of the fishermen and payeses (farmers) of the region. It is said that this sauce has its roots in Tarragona, where fishermen made a mixture of basic ingredients such as almonds, toasted bread, red pepper, garlic and olive oil.

These simple and accessible elements formed the basis of the romesco sauce recipe, which was then adapted and enriched with the authentic flavors of the region. Over the years, this sauce has become a symbol of Catalan cuisine, like escudella or pan con tomato.

What cannot be missing in a good romesco sauce

The essence of romesco sauce lies in its harmonious combination of ingredients. Toasted almonds add crunchy texture and nutty flavor, while roasted red pepper adds a touch of sweetness and color.

He garlic and olive oil Extra virgin infuses depth and character, while tomato and vinegar contribute an acidic and fresh touch.

All these ingredients are an essential part to give body and cohesion, the bread and hazelnuts complete the mixture, which is seasoned with a touch of ñora or paprika.

The keys to this preparation

Preparation of romesco sauce traditional It is a culinary ritual that begins by roasting the peppers and tomatoes, which intensifies its flavors and gives it a smoky flavor. Then, the almonds and bread are toasted to enhance aromas and textures.

Once all the ingredients are ready, they are ground or blended with olive oil, vinegar and paprikauntil obtaining a rustic paste.

The difference between two Catalans: Romesco vs. underpants

The confusion between romesco sauce and the calçots sauce is understandable, since both are creations from the Catalan region and share some ingredients. However, there is one key difference that sets them apart.

The traditional recipe for romesco sauce It is made with ñoras, which is a type of dried sweet paprika; On the other hand, calçots sauce is made with chorizo ​​pepperwhich is another variety with a more acidic but milder flavor, and is usually used to flavor pork productshence its name.

The calsçots sauce It is specifically designed to accompany calçots, grilled tender onions typical of calçotada festivals. Unlike romesco, calçots sauce has a lighter texture and focuses on the flavors of roasted calçots.

3 tricks to prepare the romesco sauce

1. For a more intense flavorlightly toast the almonds, and spread a little garlic on the toasted bread (a clove of garlic cut in half).
2. For a smoother textureyou can use a blender instead of a mortar.
3. The amount of vinegar and oil It may vary according to personal tastes, consistency and acidity.

5 foods to enjoy Catalan sauce

1. Fish and seafood: The romesco sauce It is a perfect complement for white fish such as sea bass, cod or sea bream. It also works very well with seafood such as prawns, shrimp or grilled octopus.
2. Grilled meats: This delicious sauce also combines perfectly with meats such as chicken, pork or lamb. Its bold flavor and smoky notes will blend beautifully with the juiciness of the meat.
3. Roasted vegetables: Eggplants, peppers, zucchini and mushrooms benefit greatly from the texture and flavor of this sauce. They can be served as a main dish or a side dish.
4. Rice and pasta dishes: The romesco sauce It can add a Mediterranean touch mixed with seafood paellas, risottos or pastas.
5. Tapas and appetizers: Lastly, the delicate flavor of this sauce works very well as a dip for crudités of fresh vegetables, toasted bread, pita bread or home fries.

I hope you have taken note of all the tips and tricks we just went over. Now it’s time to put your hands into action and for that I leave you below the step by step so that you can make the homemade romesco sauce without any complications!

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Recipe for romesco sauce

Yield: 1 cup

Preparation time: 30 minutes

Ingredients

• 2 red peppers
• 2 ripe tomatoes
• 100 g almonds
• 50 g hazelnuts
• 2 cloves of garlic
• 50 g toasted bread
• 1 teaspoon of ñora or sweet paprika
• A few drops of hot sauce (to taste)
• 50 ml extra virgin olive oil
• 20 ml red wine vinegar
• Salt to taste

How to make traditional romesco sauce in 5 steps

1. Roast the peppers and tomatoes in the oven until they are tender and the skin falls off.
2. Toast the almonds and hazelnuts in a frying pan until golden.
3. In a mortar or food processor, grind the toasted almonds, hazelnuts, garlic cloves, toasted bread and ñora or paprika until you obtain a paste.
4. Add the roasted peppers and tomatoes and continue blending until you obtain a homogeneous mixture.
5. Add the extra virgin olive oil and red wine vinegar, and mix until the sauce has the desired consistency (You can also put it in a blender or mixer to give it a smoother texture). Taste and adjust with salt and vinegar according to personal taste. Ready!