x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Almond, dried pepper, and tomato sauce (Salsa de romesco - Catalonia) from The Food of Spain by Claudia Roden

  • garlic
  • tomatoes
  • blanched almonds
  • dried ñora peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other mild dried peppers for nora chiles, and hazelnuts for almonds.

  • TrishaCP on June 10, 2013

    A classic recipe for romesco sauce (which my husband made not as classic by adding tablespoons instead of teaspoons of vinegar-whoops, but it still worked). We used this as a sauce for simply broiled fish, but it will go well with most vegetables as well. (I think it would be lovely with kale.) I used the pimenton de la vera option since I didn't have the correct type of dried peppers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.