SALSA ROMESCO: the original recipe step by step

The recipe for the Romesco sauce is original from Tarragona, Catalunya.

For some it should be part of their frequent diet, but others will ask, what is romesco sauce? It is a sauce prepared from vegetables, with which we can accompany many foods, such as, for example, the calçots .

Still have questions? Do not worry, with this recipe we will give you all the answers.

How to make homemade romesco sauce

Do not buy more salsa from the market. You have no excuse. Here we show you how romesco sauce is made, original recipe, more tasty and healthier than any other you can get ready at the supermarket.

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Romesco sauce ingredients and step by step preparation

The original romesco sauce recipe to accompany the calçotadas. It is a very easy recipe.The ideal is to foresee it at least one day in advance. The reason is simple: you have to take advantage of the night so that the peppers or ñoras hydrate, or failing that, leave them for a few hours submerged in water. If you really do not have the whole night to do it, you have to make sure they soak for at least five or six hours.

The next day, or after having rehydrated the ñoras, you have to fry the two slices of bread in a little oil. In fact, there are two schools regarding this step: those that take the time to fry the bread and those that leave it in its natural state. I consider that frying adds a touch of additional flavor to this preparation.

Also you have to preheat the oven to 200ºC and put the peeled garlic cloves and the tomatoes to roast.

You have to leave them for 15 minutes in the oven. Meanwhile, we can use to peel the hazelnuts and the almonds.

We can also take advantage of to prepare the ñoras for use, because you have to remove the seeds and just reserve the pulp to prepare our sauce.

Once the garlic and the baked tomatoes are ready, carefully separate the skin from the latter, which should be detached very easily after the cooking process.

To continue the recipe, several ingredients must be passed through the blender. So, regarding the treatment of hazelnuts and almonds you have to make a decision. Depending on the strength of the blender, these nuts can be fully incorporated, or, if you prefer, they can be pre-crushed with a mallet or mortar, and then passed to the mixer.

Once these are in the blender, we will also add the tomatoes, the vinegar, the olive oil, the cloves of cooked garlic, the ñoras or peppers , the chilli and the bread.

You have to blend the ingredients until you get a mixture liquid Then you have to taste the sauce, and if necessary, adjust the seasoning with a little salt. If that is the case, you have to liquefy again, to mix it well.

And that's it, we have our romesco sauce.

Some notes about romesco sauce and its preparation

Depending on the taste of the cook and the diners, only hazelnuts can be used, instead of hazelnuts and almonds.
Commonly, ñoras are used to prepare this recipe. But the original ingredient is dried peppers called "cuerno de cabra", which crystallize so that they lose their bitter taste. To complete the discussion, there are those who say that you should use chorizo peppers instead of peppers for this recipe. So, then, we have material to research and make a gastronomic history treatise.

What are ñoras? And what are the calçots?

For most Spanish-speaking cultures, outside Spanish, these terms must be a mystery. Well, surprise: the ñoras are peppers! And peppers that have a lot of flavor. Have you seen those Spanish restaurants where the decoration has clusters or strings of garlic and peppers?What are calçots? And in view of another term that is also widely used in Spanish gastronomic slang, what are calçotadas?

Well, the calçots are also vegetables, but in this case, let's say it is a species of onions or chives. These vegetables have an important social role, because they are protagonists in meetings called calçotadas, where they are prepared cooked on the grill, accompanied by meats. All these elements are typical of the Catalan culture.

Here I leave a couple of links to learn more about the calçots and calçotadas, and of course, about the ñoras.

Romesco sauce: What is it used for?

We have already advanced some very important information: the calçots. Romesco sauce is the most typical for use in calçotadas, as well as salvitxada, whose recipe contains more or less the same ingredients, but in different quantities.

And what else can be accompanied with this sauce? Well, from the start, many delicious fish. It is also excellent with artichokes, with vegetables on the barbecue, with beef, pork and also with chicken. You can try even with a good octopus, with other seafood, and definitely with roasted potatoes.

If you liked this romesco sauce recipe, I also recommend other of our salsa recipes:

Our delicious alioli sauce.
A homemade finger-licking barbecue sauce.

And if you want to get very experimental and discover other facets of the sauce Romesco, you can try it with our recipe for French fries.

Romesco sauce, original recipe

How to make homemade romesco sauce

Romesco sauce ingredients and step by step preparation

Some notes about romesco sauce and its preparation

What are ñoras? And what are the calçots?

Romesco sauce: What is it used for?

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