How to make Romesco Sauce Salsa Romesco

This classic romesco recipe has its roots in a restaurant in Tarragona in the Spanish region of Catalunya. Its a versatile vegan sauce that can be used on almost anything. This video shows you how to make Romesco or Romescada sauce step by step.

Recipe:
1 dried ora pepper
to 1 tsp dried chilli flakes (without the seeds)
1 Cup water
Cup red wine vinegar
to Cup olive oil
35 g blanched almonds
2 slices French bread, day-old
90 g peeled and chopped tomatoes
4-6 cloves garlic, peeled
to 1 tsp salt

Place the ora pepper and dried chilli flakes in a small saucepan with the water and vinegar. Simmer for 5 minutes.
Heat Cup of olive oil in a small frypan. Lightly toast the almonds and then remove. Brown the bread and remove. Reduce the heat slightly and add the tomatoes and garlic and allow the liquid to reduce a little then remove from the heat.
Strain the peppers and chilli flakes and place them in a food processor or blender along with all the toasted ingredients and the salt. Process to combine and then add an additional to 1 Cup of olive oil. Taste and adjust seasoning if necessary. Keep refrigerated for up to three days.

Recipe notes:
My recipe closely follows one published by Penelope Casas from her 1982 book The Foods and Wine of Spain (Alfred A. Knopf). She credits the Sol-Ric restaurant in Tarragona for the recipe. Although this restaurant still exists, I am pretty sure it has changed hands since then.

The ora pepper has a little warmth and is slightly sweet. Penelope Casas recipe suggests using a dried New Mexico pepper if you are unable to find ora peppers but it seems there have been a lot of new hybrid peppers created in New Mexico since the book was published in 1982. Go for a low heat pepper with an SHU of 1000 or less.

Buy online North America only (I am not affiliated in any way)
https://www.spicesinc.com/p-5116-dried-nora-chiles.aspx