Romesco sauce

75 min
Temperature: Cold
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Vine tomato 0.1 kg
Garlic 0.6 ud
Chorizo pepper 0.2 ud
Hazelnuts 0.005 kg
Marcona almond 0.005 kg
Bread 10.0 g
Sherry "Jerez" vinegar 0.003 l
Chilli pepper 0.05 g
Extra virgin olive oil 0.01 l
Table salt 0.5 g
Elaboration
  • Hydrate the ñora peppers by placing in water..
  • Roast the tomatoes and the garlic cloves with the skin in the oven for 20 minutes to 180 ºC. Peel everything when it is roasted.
  • Toast the bread, the hazelnuts and the almonds.
  • Mix all the ingredients together in a blender  until you have a lumpy sauce.
  • Emulsify with the oil and season with the sherry vinegar, chilli pepper and salt.  
Nutritional information (1 portion)
Energy
40.3
kcal
Carbohydrates
1.92
g
Proteins
0.74
g
Lipids
3.23
g
Fiber 0.59 g
Saturates 0.38 g
Monounsaturated fatty acids 2.26 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 0.0 mg
Calcium 7.45 mg
Iron 0.24 mg
Zinc 0.18 mg
Vitamin A 0.6 ug
Vitamin C 5.25 g
Folic acid 7.88 ug
Salt (Sodium) 50.05 mg
Sugars 0.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.