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PrintROMESCO SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the dried peppers and dried chilli (if used) in boiling water for 30 minutes to soften.
- Lightly toast the nuts in a dry frying pan.
- Thoroughly drain the peppers and roughly chop the flesh.
- Heat half the oil in a frying pan and gently cook the bread until golden. Drain.
- Add the red pepper and dried peppers, fresh chilli (if used), tomatoes and garlic and fry gently, stirring, for 5 minutes.
- Grind the nuts in a food processor. Add the bread and blend to a paste.
- Add the tomato mixture and the remaining oil and blend again to make a thick sauce.
- Add the vinegar to taste, season with salt and turn into a serving dish.
- Cover and chill until ready to serve.
INGREDIENTS
- 20 grams dried sweet peppers
- 2 dried red chilli, or fresh chilli, deseeded and chopped
- 200 grams blanched almonds
- 100 ml extra virgin cooking oil
- 100 grams sliced bread, diced
- 2 red pepper, deseeded and chopped
- 6 tomatoes, skinned and roughly chopped
- 4 garlic cloves, roughly chopped
- 4 tablespoons sherry vinegar salt
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