Nowadays you can serve it with almost anything. I really like it served with grilled rib eye steak or fillet.My version is one that can be served with fish, poultry, steak, etc. Romesco sauce has layers of complex flavors that compliment whatever you serve it with. It's even perfect as a topping for crostini as an appetizer, or a dip.
Recipe By : Sitara
Preparation Time :0:15
Categories : Sauces, Dips, Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small/medium red bell pepper, remove stem and seeds but leave whole
1 cup ripe red cherry tomatoes - or 3 medium plum or round tomatoes
2 large cloves garlic - peeled
2 tablespoons almonds - roasted or raw ( I like the roasted ones)
2 tablespoons hazelnuts - roasted or raw ( I like the roasted ones)
1. Heat a cast iron or heavy skillet to very hot and put the above ingredients in the skillet and shake them around till the tomatoes and pepper are blistered and beginning to char in spots.
2. Remove to your food processor, or blender, and add:
1 teaspoon ground hot new Mexico chili or one dried Ancho or New Mexico chili that
has been soaked in boiling water while you charred the vegetables.
1 teaspoon hot Spanish paprika
2 tablespoons red wine vinegar
1/3 cup olive oil
Tabasco Sauce (to taste) opional
3. Process by pulsing till smooth but still with little chunks. Taste for salt. Taste for tang and add a tiny bit more vinegar if you think it needs more. If you like it with a bit more bite add a couple shakes of Tabasco...I did and the smoky Tabasco made the sauce, IMHO.