by cheese1227
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A&M's Testing Notes:
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ExpandTwo large beefsteak tomatoes, cored Ask a question about this ingredient
Two large red bell peppers Ask a question about this ingredient
2 poblano peppers (you can use any chili which hits between 1000-2000 on the Scoville scale http://ushotstuff.com/Heat.Scale.htm , such as Rocotilla, Passila, Mulato or Ancho you just want a bit of heat) Ask a question about this ingredient
1 head of garlic Ask a question about this ingredient
Olive Oil Ask a question about this ingredient
One one-inch thick slice of good white bread, cut in cubes Ask a question about this ingredient
¼ cup almonds, blanched (whole, halved or slivered all work) Ask a question about this ingredient
¼ cup hazelnuts, peeled Ask a question about this ingredient
½ teaspoon Spanish smoked paprika Ask a question about this ingredient
¼ cup oil (I use a mixture of hazelnut and almond oil because I happened to have them, but olive oil works well too.) Ask a question about this ingredient
3 tablespoons red wine vinegar Ask a question about this ingredient
1 tablespoon dry sherry Ask a question about this ingredient
2-4 tablespoons water (if needed to thin the sauce) Ask a question about this ingredient
Kosher salt and ground black pepper to taste Ask a question about this ingredient
Set oven to 300 degrees. (I use the convection roast setting as it speeds things along.)
Ask a question about this stepCut the top off the garlic bulb. Brush it with oil, wrap in foil and roast until the garlic is soft.
Ask a question about this stepLine a jelly roll pan with tin foil. Place the tomato halves cut side up, rub with olive oil. Roast until the tomatoes are roasted enough so that they slip out of their skins. That will take 30-40 minutes. Employ your favorite method for roasting the peppers so they can be peeled. I hold them over a gas flame until charred, then place them in a bowl covered with plastic wrap for 30 minutes. (Or in a pinch I open a jar and grab two already peeled ones!)
Ask a question about this stepIn a dry skillet, lightly toast the almonds and the hazelnuts. Set aside to cool.
Ask a question about this stepPour one tablespoon of olive oil into skillet and put over medium high heat. When oil is hot add bread cubes and sauté them until golden. Remove from pan and set aside to cool.
Ask a question about this stepWhen the roasted vegetables are cool enough to handle, slip them all out of their skins and into a food processor. Add the cooled nuts, bread and paprika. Process until you have a smooth paste. Then pour in the oils, vinegar and sherry. Add water if the mixture is too thick. You want it thin enough to slide off a spoon.
Ask a question about this stepSeason with salt and pepper to your taste. Sauce will keep refrigerated for about a week.
Ask a question about this stepWhen do you add in the roasted garlic??
When do you add in the roasted garlic??
I include them in the "roasted vegetables" label in Step 6.
That would be a great pairing. If you wanted a spicier, more raw version, checkout pierono's firey version.
In fact I have my own romesco in this competition, but good luck nonetheless!. I agree with you on the heat factor. But I think you can go as high as 10,000 Scovilles without harming it too much. It really is not a "hot" sauce. When you get up to the 40,000 level you are in trouble. It's not Sriracha.
I could see adding chilis that hot if you were running with a romesco with raw ingredients. But I think with the roasted variety, you're going for a more subtle, sweeter sauce. I love them both, but they are almost different sauces. Good luck to you as well!
This looks awesome cheese1227. I'm so looking forward to trying this. Is it okay to use just almonds or do you think the hazelnuts are a must?
They are not a must, but they make it more interesting. By definition, you only need garlic, roasted red peppers and almonds.
I am having so much delight eating the batch I made to make sure my recipe was one!! Last night with bread and cheese. Tonight with roasted potatoes.
I'm with drbabs on this. I love romesco so much! I've even used it as a sauce in lieu of marinara on a pizza.
When do you add in the roasted garlic??