Romesco SauceSubmitted by panache
Makes 24 servings
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Great for grilled steaks (any cut but preffered tenderloin, chicken, pork, shrimp or any seafood. Layers of flavor - 1st sweet, second nutty and third a slight hot edge (not too hot though).
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Ingredients
| 1 |
Pepper, Ancho Chile |
| 1 |
pepper, red |
| 4 |
cloves garlic, minced |
| 1/4 |
cup broth, chicken |
| 3 |
tomatoes, roma, diced |
| 1/2 |
c bread, cubed |
| 1/4 |
cup nuts, hazel or almonds, roasted |
| 2 |
tbsp olive oil |
| 2 |
tbsp butter |
| 1 |
tbsp honey |
| 1 |
salt |
| 1 |
pepper |
Directions
- bring 2 cups water to a boil, add Ancho deseeded and cored. boil until reconstituted & slice. Roast red pepper & put in bowl covered with serrane or paper bag until cooled. Skin & slice. Heat olive oil & sautee minced garlic until fragrant. Add peppers & broth and simmer ntil liquid is removed. Add roasted nuts, tomtoes & bead and simmer until liquid is almost removed. Add honey. Remove from heat & add butter. Puree in food processor or blender. Serve.
Categories
Appetizers, First Course, Main Dish, Spanish
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Serving Size 23.7g |
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Amount Per Serving |
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| Vitamin A 3% |
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Vitamin C 4% |
| Calcium 0% |
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Iron 1% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
C+ |
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