Salsa Romesco

Soak the dried romesco bell pepper (spnaic hot bell pepper) in hot water for 2 hours or clean, seed and chop the chili bell pepper if necessary.

Cut the white bread into cubes and toast in oil until golden brown. Peel the garlic cloves and cut them in half.

Remove the bread from the frying pan and fry the garlic cloves with the almonds. Take them out and put them together with the bread into a mortar.

Blanch the tomatoes, skin them, cut them in half, remove the seeds and roughly chop the flesh. Turn the tomato cubes over a high heat in the frying pan to the other side so that they lose their liquid.

Pound the tomatoes with the other fried ingredients in a mortar, adding the spices little by little. Finally, add a little bit of oil until the salsa is still thick but smooth.

Salsa romesco is excellent with seafood and meat. In Spain it is used to season soups and stews.

The sauce is easy to make, but takes a little time.

Dietary fiber : 2, 3g

Tip: Stock up on high-quality spices – it pays off!

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