Romesco sauce for potluck pintxos

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.

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Romesco sauce for potluck pintxos

5 stars (1 ratings)
Category: Sauce
Cuisine: Spanish

Ingredients

40 minutes
40 servings
20
  • 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

Instructions

Prep
5 minutes
Cook
35 minutes
Ready in
40 minutes
  1. Preheat oven to 375F
  2. Place almonds, bread, and garlic on a parchment-lined sheet to toast
  3. Toast in oven until fragrant, about 10 minutes
  4. Remove bread and almonds, but return garlic to oven to continue roasting until tender, about 20 more minutes
  5. Meanwhile, char the peppers on a charcoal grill or directly on the burner of a gas stove
  6. Place charred peppers in and cover tightly with plastic wrap for 20 minutes to allow the skin to loosen in the steam
  7. Remove seeds, stem/core, and skin
  8. Peel garlic
  9. Add all ingredients to food processor or blender and process until smooth

Nutrition information

Serving Size: 17g spoonfuls
Calories per serving: 20
Fat per serving: 1.5g
Saturated fat per serving: 0.2g
Carbs per serving: 2g
Protein per serving: 0g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 64mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg
5.0.11
https://explorers.kitchen/recipes/romesco-sauce/

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.

Patrick Jaszewski @pjaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, recovering homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

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