Winter Salsa Romesco
A winter adaptation of the Catalan romesco sauce: the perfect addition to any charred vegetables. Try with burnt leeks and enjoy as a (quite messy) family or party appetizer.
Ingredients
- 10 dried tomatoes chopped
- 6 tbsp olive oil
- 3 cloves garlic roasted or lightly fried in olive oil
- 1 tbsp sweet paprika
- 1/4 tbsp smoked paprika
- 1/4 cup hazelnuts (approx. 30 pieces)
- 1/4 cup almonds (approx. 30 pieces)
- 1/2 tsp black pepper
- 150 ml water
- salt to taste (depending on how salty the dried tomatoes are, you will have to add no to quite a bit of salt)
Instructions
- Add all ingredients to a blender, blend until smooth but little pieces of nuts still visible.
- Check notes for burnt leeks.
Notes
For burnt leeks set the oven to max, lay leeks on a baking sheet, bake for 30 min or until outer layer is brown/black and middle is soft.
Let cool down, peel off burnt layer and enjoy warm or cold with romesco sauce.