This romesco sauce is an accompanying recipe to the potluck pintxos we posted for the holidays. You can watch the video of this recipe here, but be sure to check out the recipe for those smoky pork shoulder bites.
This recipe was adapted from Serious Eats.
Romesco sauce for potluck pintxos
- 2 slices of sandwich bread cut into 1-inch cubes
- 1/2 of a 14.5oz can of diced tomatoes (preferably Muir Glen)
- 1/2 head garlic
- 1/2 cup smoked almonds
- 7 small sweet peppers or 2 red bell peppers
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 1/4 cup olive oil
- 2 tablespoons white wine or sherry vinegar
- Optional: 1/4 cup pork juice/drippings
- Preheat oven to 375F
- Place almonds, bread, and garlic on a parchment-lined sheet to toast
- Toast in oven until fragrant, about 10 minutes
- Remove bread and almonds, but return garlic to oven to continue roasting until tender, about 20 more minutes
- Meanwhile, char the peppers on a charcoal grill or directly on the burner of a gas stove
- Place charred peppers in and cover tightly with plastic wrap for 20 minutes to allow the skin to loosen in the steam
- Remove seeds, stem/core, and skin
- Peel garlic
- Add all ingredients to food processor or blender and process until smooth
Tasting and lessons learned
This was a lovely addition to my potluck pork pintxos! The nutty flavors from the almonds were very pleasant and the various smoked ingredients lightly complimented the smoked pork shoulder bites. The vinegar is essential in this recipe because it helps to cut through some of the fattiness of the pork shoulder.
In the future, I would cut this batch in half or smaller. It makes a lot of sauce and only keeps in the fridge for about 5 days. I haven’t tried freezing it, but that may be an option in the future.