Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Tomato, red ripe -- peeled
-and chopped
1 sm Dried hot chili pepper
Or
1 ts Powdered cayenne
3 Garlic cloves, peeled
24 Hazelnuts, toasted and
-shelled
3/4 c Olive oil
1/4 c Wine vinegar
1 ts Salt

Grind nuts, pepper, tomato, and garlic in a mortar or an electric
blender with salt; gradually add olive oil. When sauce thickens,
blend in vinegar. This recipe makes 1 to 1 1/2 cups of sauce.

Comments: Romesco is a specialty of the province of Tarragona, where
contests are held in which over two dozen chefs may compete for the
championship of Romesco making. The peppery sauce is used primarily
with fish, but is good with vegetables and excellent for basting
grilled mutton chops. The sauce can be made in an electric blender
in less than 5 minutes and comes out very well, although chefs
competing in the Romesco contest always use a mortar and pestle,
which, they say, extract more oil from the nuts.

Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by
Bantam Books, Inc. (c) 1969

Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on
01-18-1995

Recipe By : Barbara Norman - "The Spanish Cookbook"

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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