Salsa romesco

Yield: 300 ml

Measure Ingredient
225 grams Tomatoes, peel & chop
5 xes Cloves garlic, crushed
50 grams Almonds, roasted
10 xes Red dried chillies, chopped
250 millilitres Olive oil
1 x Lemon, juice and zest
85 millilitres Dry sherry
½ teaspoon Sea salt

Combine everything in a blender or food processor and puree to a thickish sauce.

Along with mayonnaise and pesto this is the third great classic sauce from Western Europe. A close relative of harissa, this sauce was probably brought to Spain by the Moors.

From: The Adventurous Vegetarian by Colin Spencer ISBN 0 304 31808 6 Cassel Pub. 1989 Typed by: Joell Abbott 9/94 Submitted By JOELL ABBOTT On 09-27-94

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