Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 * Exported from MasterCook * Salsa Romesco Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 28 Serving Size : 8 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup blanched almonds 1/4 cup hazelnuts 2 large garlic clove -- chopped 1 small dried hot red chile pepper -- crushed 2 medium vine-opened tomatoes (about 6 ounces each) -- peeled, quartered and seeded 1 teaspoon sweet paprika 1/4 teaspoon coarse salt 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar -- up to 1 1/2 2 tablespoons chopped fresh parsley MAKES ABOUT 1 1/2 CUPS. A Catalan sauce for fish, seafood, and vegetables, Salsa Romesco makes an excellent substitute for pesto in the Eggplant Roll-ups with Pesto. Mild to medium in spiciness, you can add one or two additional chiles to make it hotter. Preheat the oven to 350F (175C). Spread the nuts on an ungreased light-colored baking sheet and toast until lightly golden and fragrant, about 7 to 10 minutes, stirring once. Immediately remove from the baking sheet and let cool slightly. Rub the hazelnuts in a damp kitchen towel to remove most of their skins. Place the nuts, garlic, and chile in a food processor fitted with the metal blade; process until finely ground. Add the tomatoes, paprika, and salt; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Add the vinegar to taste, pulsing to combine. Transfer to a bowl and stir in the parsley. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend. Serve at room temperature. Advance Preparation The sauce can be stored, covered, in the refrigerator for up to two days. Bring to room temperature before serving. PER 3 TABLESPOONS: Calories 139, Protein 2g, Total Fat 12g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 7g, Dietary Fiber 3g, Sodium 76m - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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