Romesco Sauce

How to make Romesco Sauce.

Ingredients: Makes 1.4 kilos:

  • 115 grs of dry ñoras meat (this is the meat inside the dry pepper that has been hydrated and softened)
  • 50 ml of jerez vinegar
  • 100 grs. of daily bread in slices
  • 115 toasted and peeled hazelnuts
  • 333 grs. of garlic
  • 830 grs. of ripe tomato
  • 400 ml of Olive oil (0,4º)
  • salt to suit your taste and ground black pepper


  1. Clean and wash the tomatoes, dry them and draw a cross in their bottoms with a knife.
  2. Place in the oven tray.
  3. Wrap the garlic heads inside kitchen foil and place in the tray too.
  4. Roast for 45 to 60 minutes in the oven at 200ºC.
  5. After the veggies are roasted, peel the tomatoes and place the meat inside a big bowl.
  6. Press the garlic cloves and pour their meat inside the bowl too.
  7. Get the ñoras meat inside the bowl too.
  8. First you have to rehydrate them with hot water for 1/2 hour.
  9. Cut and get the meat from inside with a teaspoon.
  10. Fry the hazelnuts in a sauce pan with a bit of olive oil and when they start smelling, place inside the bowl.
  11. In that same sauce pan fry the bread and place inside the bowl.
  12. Pour the vinegar inside too and blend all ingredients together.
  13. The sauce should not be extra blended, you should be able to find little pieces of the hazelnuts inside.
  14. Pour the olive oil in the bowl, little by little and using a rubber spatula to mix it all.
  15. Sprinkle with salt and black ground pepper.
  16. Enjoy!
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