Romesco Sauce
Difficulty : Easy
Prep Time : 15 Minutes
Total Time : 30 Minutes
Serving Size: 4-6
Ingredients
Blanched Hazelnuts 75g
Garlic Cloves, Unpeeled 3
Roasted Red Peppers, Cut into rough cubes 250g
Olive Oil 20ml
Sherry Vinegar (use white wine vinegar if needed) 15g
Sweet Smoked Paprika 1 tsp
Cayenne Pepper 2 Pinches
Sea Salt ¼ tsp
Ground Pepper 2 Pinches
PRODUCTION METHOD
1. Preheat oven to 160C.
2. Place nuts and garlic on a tray and roast for about 8-10 minutes. Set aside to cook down.
3. Once cool peel garlic.
4. Place nuts into a blender and pulse until a smooth crumb.
5. Add all remaining ingredients to nuts in the blender and keep blending for 5 second bursts
until desired thickness.
6. Check seasoning then transfer to a bowl and cover until needed.