Romesco sauce

75 min
Suitable for vegans
Temperature: Cold
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tomate rama 0.1 kg
Ajo 0.6 ud
Pimiento choricero 0.2 ud
Avellanas 0.005 kg
Almendra marcona 0.005 kg
Pan 10.0 g
Vinagre de Jerez 0.003 l
Chilli pepper 0.05 g
Aceite de oliva virgen extra 0.01 l
Sal 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
39.93
kcal
Carbohydrates
1.85
g
Proteins
0.72
g
Lipids
3.23
g
Fiber 0.57 g
Saturates 0.38 g
Monounsaturated fatty acids 2.26 g
Polyunsaturated fatty acids 0.4 g
Cholesterol 0.0 mg
Calcium 7.3 mg
Iron 0.23 mg
Zinc 0.18 mg
Vitamin A 0.6 ug
Vitamin C 4.93 g
Folic acid 7.54 ug
Salt (Sodium) 50.02 mg
Sugars 0.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.