Toasted red bell peppers and almonds form the base of this delicious Romesgrose sauce. This hearty Catalan recipe is smooth, nutty and slightly smoky. Chili powder and smoked paprika bring out the heat. All this makes for a memorable meal. It’s a complex flavor but surprisingly easy to make. (and only takes half an hour to do)
Be ready to experiment with this sauce as there are so many possible use cases in the kitchen. Spicy Glace rome goes well with fish. whether it’s halibut, snapper, cod, grilled or breaded. It also works well with a cookie dipper and mashed vegetables. Traditionally, this sauce is served with Catalan onions. (It’s called calcot in Catalon), but it also pairs well with asparagus, summer squash, and zucchini, just to name a few veggie options.
Like this recipe? You’ll also love these:
Spicy Romaes Grape Sauce
Nutty and earthy flavors – spicy Catalan dipping sauce
10 minutes prep time
Cooking time 20 minutes
Total time 30 minutes
Servings of 12 servings
Calories 97 kcal
- 4 red bell peppers
- 1 tomato
- 6 cloves of garlic
- Remove 1 white bread crust and cut into 1/2-inch cubes.
- 1/2 cup sliced almonds
- 1/4 cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Prepare and bake vegetables
Heat the broiler over low heat and line a baking sheet with aluminum foil.
Cut the peppers and tomatoes in half. Then place both along with all the garlic cloves on a baking sheet. (with skin side up)
Simmer the vegetables for 10 to 12 minutes, or until the skin is burnt.
Remove the vegetables from the broiler. and place on a plate. Cover plate with aluminum foil for 15 minutes.
Remove the foil. Peel the peppers and tomatoes and remove the seeds from the tomatoes. put it aside
While the vegetables are covered for 15 minutes, place the almond slices on a baking tray lined with aluminum foil.
Place a baking sheet in the toaster. Bake the almonds for 2 to 4 minutes (until lightly browned), then remove from the oven. Leave it by the side.
make the sauce
Place the peeled peppers, tomatoes, and garlic in a large bowl. Mix in a food processor until coarse.
Add the almonds and breadcrumbs and beat the sauce again until combined.
add olive oil cherry vinegar chili powder smoked and chili powder, beat sauce until smooth. (or whatever consistency you want)
add salt to taste
Serve immediately or store in the refrigerator for up to one week.
Calories: 97kcal Carbohydrates: 6g Protein: 2g Fat: 8g Saturated Fat: 1g Sodium: 110mg Potassium: 156mg Fiber: 2g Sugar: 2gVitamin A: 1385 IUVitamin C: 52.6mg Calcium: 28mg Iron: 0.6mg
Keywords: cayenne pepper, smoked paprika
Categories: Food & Drinks
Source: INN NEW YORK CITY