Romesco sauce

Ingredients for Romesco sauce

Instructions for Romesco sauce

To prepare the Romesco sauce recipe, please follow these instructions:

Put the dried chilies in a bowl, cover it with fiery hot water and let it pull in 20 minutes. Let it drain away.

Put peberfrugten on frying the grate over direct medium heat. Peberfrugten, for the grill looks burned out on all sides, in 12-15 minutes, and turn it every 3-5 minutes. Take peberfrugten of the grill, place it in a small bag that closes tightly to. Let peberfrugten be in the 10-15 minutes, then steamed by the skin. Take it out of the bag, remove the burned skin, cut the ends off and remove the seeds. Cut the pepper fruit meat in large pieces and put it aside.

Heat a large heavy-based frying pan up and grate the tonsils over high heat until they are golden. Set them aside.

Heat the oil up in the Pan and FRY garlic individual cloves till they are lightly golden. Take them up with a slotted spoon and put them aside.

Put the bread in the Pan and fry it until it is browned on all sides. Let it drain on paper towel. Save the oil.

Came the roasted bell peppers, almonds, garlic, bread crumbs, the macerate chili, tomatoes, vinegar, paprika and salt, pure in a food processor and blend it into a uniform mass. Let the engine go and add the oil slowly. If the sauce is too thick, add a bit of hot water, and the sauce blended well.

Tips:
Be kept covered in the refrigerator.

Shelf-life one week.

Fits in well with chicken, lamb, fish and grilled vegetables.