109 ROMESCO SAUCE | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 45 Minutes
Yields: 2 Cups

Romesco is a Spanish sauce that consists of a finely ground mixture of tomatoes, red bell peppers, onions, garlic, almonds and olive oil. It is usually served with grilled fish, shellfish or poultry.

½ cup chopped blanched almonds
¼ cup extra virgin olive oil
½ cup finely diced red onions
¼ cup minced celery
2 red bell peppers, seeded and diced
4 cloves garlic, minced
1 cup water or fish stock
2 tbsps red wine vinegar
1 ripe tomato, seeded and diced
salt and black pepper to taste
granulated garlic to taste
crushed red pepper flakes to taste

In a heavy skillet over medium-high heat, add almonds and cook approximately 5 minutes or until toasted, stirring occasionally. Do not burn. Remove from skillet and place in bowl of a food processor. Grind almonds until fine, leave in processor and set aside. Add oil to skillet and heat over medium-high heat. Add onions, celery and bell peppers and sauté until golden then stir in minced garlic. Reduce heat to medium-low and add water or stock and vinegar. Bring to a simmer and cook gently 10–15 minutes or until peppers are tender. Stir in tomato then season to taste using salt, pepper, granulated garlic and red pepper flakes. Remove from heat. Add mixture to almonds in bowl of food processor and purée. Adjust seasonings if necessary. Serve at room temperature.

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