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Canola Oil in The Professional Chef's Kitchen

Roasted Bell Pepper & Hazelnut Sauce Romesco

Roasted Bell Pepper & Hazelnut Sauce Romesco
Ingredients Amount
Canola oil 3 oz.
Red bell pepper, roasted 1
Dried ancho chiles, seeded, soaked and minced 3 ea.
Jalapeño or serrano chiles, seeded and roughly chopped 1
Tomatoes, roasted in oven 3
Garlic cloves, minced 3
Almonds, lightly toasted 24
Hazelnuts, lightly toasted 24
Parsley, chopped 1 Tbsp.
Bread slices, fried 2
Red wine vinegar 2-3 tsp.

Method

  1. In a large skillet, heat canola oil. Sauté the peppers until soft.

  2. Combine peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and red wine vinegar in a food processor. Pulse until the mixture is consistent with the nuts still detectable, finely chopped but not puréed.

Yields 2 to 2½ cups