What exactly is Romesco Sauce? Well it’s a delicious tomato based sauce that originated in Spain and is typically made with roasted tomatoes, hazelnuts, almonds, garlic, olive oil and nyora peppers. Pieces of day old bread are added for texture. (Not to be confused with Romanesco broccoli). My version includes using ancho chile peppers and Casa M’s Chain Reaction (paid link). I absolutely adore it! I’m adding it to one of my favorite Jazz Toppers if you’re in my Food Prep for Foodies Membership. It adds some “jazz” to ordinary foods and makes them taste fantastic!
The first time I ever had Romesco Sauce was in Hawaii recently while on vacation. I actually had never heard of it before. They served it as a broccoli salad at Mina’s Fish House in Kapolei. Absolutely delicious! And once I tried it, I knew it would be a perfect sauce to go with Casa M’s Chain Reaction spice.
Casa M’s Chain Reaction (paid link) really brings this sauce together. It’s great over fish, chicken and seafood. It’s great as a pasta sauce and a fabulous stand alone for an appetizer spread for bread, vegetables and crackers. It’s a very versatile sauce. And another huge benefit is that it is absolutely perfect for food prep! You can store in in vacuumed sealed bags in your freezer, thaw right before guests arrive!
How to Make Casa M Romesco Sauce in Pictures:
Place ancho chiles (paid link) (or you can also use guajillo chiles (paid link) or a combination) -in a large bowl. Cover with boiling water. Place a small plate or something heavy to weigh down the peppers. Allow them to sit and rehydrate for about 30-60 minutes -while you are waiting for the tomatoes and garlic to roast.
Line a baking sheet with foil. Cut garlic bulbs in half, place face down. Cut tomatoes in half, remove core. Place tomatoes face down on baking sheet. Roast at 400° for about 45 minutes.
Remove skins from tomatoes, remove roasted garlic. Set aside.
Cut chiles in half, remove seeds. Scrape out insides to use in sauce.
In a food processor combine: nuts, bread, 2 garlic cloves (raw), and roasted garlic until finely chopped.
Add in chiles, tomatoes, Casa M Chain Reaction and process until desired consistency.
Add oil and vinegar and pulse until combined. Serve cold or at room temperature.
Be sure and freeze some of it for later use! You’ll be so glad you did!
The Versatility of the Romesco Sauce Recipe
Ingredients
- 7 ancho chile peppers or guajillo or combination guajillo are a bit hotter
- 6 tomatoes, cut in half, remove core
- 2 heads garlic, cut in half (we will roast this)
- 2 cloves garlic
- 1 cup cubed bread – remove crusts French or my bucket bread works great
- 1-2 teaspoons Casa M Chain Reaction Spice try 1 teaspoon, then taste and adjust
- 1/2 cup hazelnuts (no skins)
- 1/2 cup blanched almonds (no skins)
- 2 tablespoons sherry vinegar or you can use red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh parsley (optional)
Instructions
- Place ancho chiles/guajillo chiles in a large bowl. Cover with boiling water. Place a small plate or something heavy to weigh down the peppers. Allow them to sit and rehydrate for about 30-60 minutes. Drain very well and blot with paper towels.
- Line a baking sheet with foil. Preheat oven to 400°.
- Cut garlic bulbs in half. Lay face down on foil. Add tomato halves (faced down). Roast for about 45 minutes. Allow to cool.
- Take skins off of tomatoes. Cut chiles in half, remove seeds, scrape out insides to use for sauce. Discard skins.
- In a food processor combine: nuts, bread, 2 garlic cloves (raw), and roasted garlic until finely chopped.
- Add in chiles, tomatoes, Casa M Chain Reaction until desired consistency. Add oil and vinegar and pulse until combined. Serve cold or at room temperature. This sauces freezes very well. Freeze in 1/2 cup portions, thaw and serve over chicken, fish, pasta or as an appetizer with veggies, bread and crackers.
Notes
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