Romesco is a Catalan sauce that is made with bell peppers, almonds, tomatoes, garlic, and usually some bread. In my version, mayonnaise provides body and the orange juice adds some zing. The result is a condiment that is superb not only with pork but also with fish, poultry, and Spain’s traditional prosciutto-like Serrano ham.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegetarian
Equipmentblender, food processor
Taste and Texturecreamy, fruity, tangy, tart
Type of DishCondiments, sauces
- 6 tablespoons olive oil
- 2 large cloves garlic, thinly sliced
- ½ cup coarsely chopped blanched almonds
- 2 red bell peppers, stemmed, seeded, and chopped
- 2 small onions, halved and slivered
- 2 cups diced and seeded ripe plum tomatoes
- 2 teaspoons finely grated orange zest
- 6 tablespoons fresh orange juice
- Salt and freshly ground black pepper; to taste
- 2 cups prepared mayonnaise, such as Hellmann’s
Heat 4 tablespoons of the olive oil in a saucepan over low heat. Add the garlic and cook until pale gold, 5 to 7 minutes. Remove the garlic with a mesh skimmer and set aside in a small bowl. Add the almonds to the pan, raise the heat slightly, and cook, stirring, until golden, about 3 minutes. Add the almonds to the garlic.
Add the remaining 2 tablespoons oil to the pan. Add the bell peppers and onions and cook, stirring, over medium-low heat until they are very soft, 15 minutes. Add the tomatoes, orange zest, and orange juice. Season with salt and pepper. Cook for 5 minutes to blend the flavors. Add the garlic and almonds and cook for 2 minutes more. Remove from the heat and allow to cool, then puree in a food processor or blender.
Stir this mixture into the mayonnaise and refrigerate, covered, until ready to use. It will keep for up to 3 days.
2003 Sheila Lukins