Salvadoran Romesco Sauce

Ingredients

Salvadoran Romesco sauce differs from the original Spanish version by incorporating Salvadoran chili peppers, which add a distinct spiciness to the sauce. Additionally, the use of Salvadoran spices and ingredients gives this sauce a unique flavor profile that sets it apart from the traditional Romesco sauce. We alse have the original recipe for Romesco, so you can check it out.

• 2 large red bell peppers, roasted and peeled 2 large red bell peppers, roasted and peeled
• 2 medium tomatoes, roasted 2 medium tomatoes, roasted
• 1/2 cup (75g) almonds, toasted 1/2 cup (75g) almonds, toasted
• 3 cloves of garlic 3 cloves of garlic
• 2 Salvadoran chili peppers, roasted and peeled 2 Salvadoran chili peppers, roasted and peeled
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) red wine vinegar 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cumin 1/2 teaspoon (2.5g) cumin
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 15g, 1g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the red bell peppers and tomatoes on a baking sheet and roast them for about 20 minutes or until the skins are charred.
3. 3.
   Remove the roasted vegetables from the oven and let them cool. Once cooled, peel off the skins and discard the seeds.
4. 4.
   In a food processor, combine the roasted red bell peppers, tomatoes, almonds, garlic, Salvadoran chili peppers, olive oil, red wine vinegar, paprika, cumin, and salt.
5. 5.
   Blend the ingredients until smooth and creamy.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Transfer the Salvadoran Romesco sauce to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve as a dip, spread, or sauce with your favorite Salvadoran dishes.

Treat your ingredients with care...

• Almonds — Make sure to toast the almonds before blending them to enhance their flavor and add a subtle crunch to the sauce.

Tips & Tricks

• For a milder version, reduce the amount of Salvadoran chili peppers or remove the seeds before roasting them.
• Adjust the consistency of the sauce by adding more olive oil for a smoother texture or water for a thinner consistency.
• Experiment with different spices such as smoked paprika or chili powder to customize the flavor to your liking.
• Store the Salvadoran Romesco sauce in an airtight container in the refrigerator for up to one week.
• Use this sauce as a flavorful marinade for grilled meats or vegetables.

Serving advice

Serve the Salvadoran Romesco sauce alongside traditional Salvadoran dishes such as pupusas, yuca frita, or tamales. It also pairs well with grilled meats, roasted vegetables, or as a spread on sandwiches and wraps.

Presentation advice

Garnish the Salvadoran Romesco sauce with a drizzle of olive oil, a sprinkle of paprika, and a few toasted almond slivers to enhance its visual appeal. Serve it in a small bowl or ramekin alongside the main dish.