Romesco Sauce
by V & V Supremo Foods, Inc.
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Loading...20 Min
2
Servings
11
ingredients
This classic Spanish sauce from Catalonia in Northeastern Spain can be paired with an array of preparations including, roasted vegetables, meats, poultry, and seafood.
Ingredients
- ½ tsp. vegetable oil
- 3 medium garlic cloves
- 3 slices of crusty bread
- ½ cup hazelnuts
- 1 (16oz.) jar roasted red peppers, drained
- 2 Tbsp. sherry vinegar
- 4 whole pear peeled tomatoes (from can, approx.10 oz.)
- ½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- ¼ tsp. sea salt
- ¼ tsp. ground white pepper
- ¼ tsp sweet Hungarian paprika
6 Steps to complete
- 1In a mixing bowl, toss unpeeled garlic and bread with the vegetable oil and place in a sauté pan over medium low heat. Toast the bread to golden brown by flipping every 5 minutes for a total of 10 minutes. Remove bread from pan.
- 2Turn cloves periodically and roast until skins blacken and garlic softens, about 15 minutes. Peel garlic. Set aside.
- 3On the same pan, add the hazelnuts and toast for 2 minutes. Remove from pan and allow to cool.
- 4Place the drained red peppers in the food processor followed by sherry vinegar, tomatoes, Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, salt, white pepper, paprika, garlic, bread, and hazelnuts.
- 5Cover with lid and process for 1 minute, stop, remove lid, and scrape down the sides with rubber spatula. Cover again and mix for an additional minute.
- 6Store Romesco sauce in an airtight container and place in the refrigerator until ready to use. Enjoy!
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