Romesco Sauce

Hi everyone!! How is it going? I hope you are all doing well, I'm a little bit sad because the holidays are over :( but at least tomorrow is Friday again :) Today I'm going to show you how to make a sauce that you can use in any dish. This sauce is from Catalonia, and here we eat it traditionally together with calçots, which are a kind of spring onion. The combination of calçots and romesco sauce is awesome, but I have discovered that romesco sauce goes well with a lot of earthy ingredients like potatoes and meat, so I use it whenever I can, actually a few weeks ago I showed you a Buddha bowl that had romesco sauce in it. Believe this sauce is heaven and since it is made with olive oil and nuts it is healthier that mayonnaise for example. I hope you try it!

Ingredients

• 1 Kg ripe tomatoes
• A whole garlic bulb
• 300 gr of unsalted and roasted almonds
• 100 gr of unsalted and roasted hazelnuts
• 5 Dried red peppers
• 1 Litter of olive oil
• White wine vinegar and salt to taste

Process

• Put the tomatoes and the garlic bulb in an oven plate and put them in a in a preheated oven at 250ºC for about 30 minutes.
• Remove the stem from the dried red peppers, and also take away the seeds. Rehydrate the peppers with hot water and boil them for 10 minutes at high heat.
• Peel the almonds and the hazelnuts. If you can't peel them, placed them in hot water for about 10 minutes, then they will peel easily.
• Now that the peppers are rehydrated, remove the meat from the skin with a knife, and also take away any seeds. Place the meat together with the nuts.
• At this point the tomatoes and the garlic bulb should be ready. Peel the tomatoes and the garlic, this should be an easy task. Place the tomatoes and the garlic together with the nuts and the pepper meat.
• Finally using a food processor, process everything together with olive oil. First add 250 mL of the oil, process until a paste is formed and then add the rest of the oil.
• Some people prefer it thinner and others thicker so adjust the amount of oil to your taste.
• Let the sauce rest for about 24 hours and then add salt and vinegar to taste, add them little by little so you don't get a sour and salty sauce.