Hybrid Romesco Sauce
Romesco sauce has long been one of my favourites. It is a sauce that boasts a robust flavour with many delicate undertones that make a great match for many different foods from chicken to beef, or cauliflower to spring grilled onions. The sauce can be eaten hot or cold with cooked or raw food, it is a great accompaniment to have in your fridge. I have developed a few twists to the original recipes. I use no bread to thicken it so it is gluten-free. I have replaced the almonds with hazelnuts and olive oil has been replaced with nduja and cold-pressed canola oil to make it a more Saskatchewan recipe.
1 can of your favourite tomatoes liquid drained (500ml)
1 medium head garlic, peeled, split in half
4 red peppers
1 tablespoon (15ml) red wine or sherry vinegar, plus more if desired
1/2 cup hazelnuts
¼ cup cold-pressed canola oil, plus more if desired
50 grams nduja
½ onion
1 tbsp Spice blend equal parts cumin and smoked paprika and chilli flakes
Kosher salt and cracked black pepper
- Oil the vegetables – tomatoes, pepper, garlic
- Chop the onion
- Place the vegetables on a cookie sheet and bake in an oven at 375 for 40 minutes or until browned and fragrant. Then peel/ seed and place in a blender.
- Roast the hazelnuts at the same time but they will only take 5-10 minutes
- Saute the onion with the nduja until some fat has rendered and onions are translucent. Place in the blender or food processor.
- Add the spices to the blender/ food processor and blend all the ingredients together. Season with salt and pepper and enjoy!!