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  Added: Dec 07, 2006  •  Visited (407)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Almond And Hot Pepper Sauce
What You Need:
  • ¼ cup blanched slivered almonds
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 small tomato, peeled, seeded and finely chopped (see Huevos a la Flamenca)
  • ¼ cup red wine vinegar
  • 1 cup olive oil

  • How To Cook:
    1. Preheat the oven to 350°F. Place the almonds on a baking sheet and toast them in the middle of the oven for about 10 minutes, or until they color lightly. Then pulverize them in an electric blender or with a nut grinder or mortar and pestle.

    2. Crush the almonds, garlic, cayenne pepper and salt together with a large mortar and pestle or in a small bowl with the back of a large spoon. Add the tomato and vinegar and mash the mixture vigorously to a smooth paste.

    3. Then transfer it to a mixing bowl and, with a whisk or a rotary or electric beater, beat in the oil a teaspoon at a time. Make sure each teaspoon is absorbed before adding more.

    4. When about ½ cup of the oil has been beaten in, the sauce should be thick and creamy. Beating constantly, pour in the remaining oil in a slow thin stream.

    5. The finished sauce should be thick enough to hold its shape almost solidly in a spoon. Taste for seasoning and serve with grilled or boiled meats, shellfish or fish.

        In Catalonia "Romescu" is often served with a bowl of Ali-Oli, and the two are then combined to taste at the table.
    To Make: about 1½ cups
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Nuts » Almond
    Main Ingredient » Vegetables » Garlic
    Dish » Sauces & Condiments


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