Borda Molí dels Fanals | Restaurante Típico en Andorra

Romesco sauce


Romesco sauce


  • 2 o 3 ripe tomatoes
  • 1 garlic bulb
  • 80 gr of toasted almonds
  • 2 red peppers
  • A Little toast of bread
  • 250gr. Of olive oil
  • 100gr of vinegar
  • Half a teaspoon of mild paprika
  • 1 chili
  • Salt


  • On the eve of the elaboration, let the peppers soak on water all night long.
  • Pull out of the water the peppers and remove their skin and seeds.
  • Preheat the oven at 200ºC and cook the tomatoes, for 20 minutes, and the garlic bulb, for 15 minutes.
  • Once they are cooked, remove the tomatoes ‘skin and seeds and pull out of the bulb the garlic one at a time.
  • Peel the almonds and mix them with the tomatoes and the garlic.
  • Add to the mix the bread, the peppers, oil and vinegar and blend everything.
  • Add mild paprika and chili for a spicy touch and mix everything well.

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