Salsa Romesco
Posted May 4, 2010 by
Prep Time 20 min Cook Time 5 min Ready Time 25 min Servings: 2 cups


  • 1/4 cup Marcona or blanched almonds toasted
  • 1/4 cup blanched hazelnuts toasted
  • 4 whole roasted red peppers (or piquillo peppers if available) peeled and seeded
  • 1 whole tomato peeled and seeded
  • 2 clove garlic roasted
  • 1 slice rustic bread toasted
  • 3 tablespoons sherry vinegar
  • 1/2 cup olive oil
  • salt to taste


In food processor pulse nuts until they form a fine meal. Add rest of the ingredients and combine until smooth. Slowly add olive oil until you achieve a consistency between chunky and smooth, add pinches of salt until you're happy with the flavor. Add water to thin it if you desire.