Filter
Reset
Sort ByRelevance
KCOGDEN
Romesco (spicy Spanish sauce)
Spanish sauce of paprika, almonds, cumin and sambal.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grill the peppers on the barbecue or in the oven at 200 ° C until the skin is blackened. Let cool for 15 minutes in a pan or bowl with lid.
-
Remove the skin from the peppers. Put in a high bowl with the almonds, oil, cumin, vinegar, garlic and sambal.
-
Puree with the hand blender to an even sauce. Season with salt.
Blogs that might be interesting
-
20 minSide dishfusilli, vegetable stock, garlic, extra virgin olive oil, sundried tomatoes in pot, Kalamata olives without pit, Red onion, zucchini, ham strips, tapenade sweet pepper,Pasta salad -
50 minSide dishbacon, olive oil, butter, vinegar, onion, bacon, sour apple, garlic, floury potatoes, water,hot lightning -
20 minSide dishWhite rice, orange, fresh pineapple, banana, lime, honey, ginger syrup, sambal manis, coconut, fresh coriander,exotic rice salad with fruit and coconut -
30 minSide dishchicory, Limburg ham, grated old cheese 48, dried thyme, unsalted butter, almond shavings,chicory rolls with limburger ham and thyme
Nutrition
285Calories
Sodium9% DV220mg
Fat38% DV25g
Protein10% DV5g
Carbs3% DV8g
Fiber12% DV3g
Loved it