Romesco is a tomato-based sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers.
1. Blanch tomatoes in boiling water for 10 seconds and refresh into cold to removes skins and seeds.
2. Chargrill peppers or smoke to remove skins and seeds. Deseed chillies
3. Place all cold ingredients into blender except oil. Blitz slowly whilst incorporating oil and add seasoning mix to taste.
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|Serving Size: 1 Serving (1877g)|
|Recipe Makes: Servings|
|Calories from Fat: 503 (53%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 0mg||0 %|
|Sodium 96.2mg||3 %|
|Potassium 4344.9mg||114 %|
|Total Carbohydrate 103.7g||31 %|
|Dietary Fiber 27.1g||108 %|
|Sugars, other 76.6g|
|Protein 20.2g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 948
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