Romesco Sauce | Durant Mother Sauce Collection
Our version of this classic Spanish sauce showcases local Oregon hazelnuts along with roasted red peppers and our Durant smoked chili sea salt! Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
- 4 roasted red bell peppers, seeded and charred skins removed (see directions) *high quality, jarred peppers are totally acceptable!
- 1 yellow onion, julienned and lightly caramelized (see directions)
- 3 cloves garlic, peeled and rough chopped
- 1 cup toasted hazelnuts
- 1½ tsp Durant Smoked Red Pepper Sea Salt
- 1 tsp smoked paprika/pimenton
- ¼ cup + 3 Tbs Durant Mission Extra Virgin Olive Oil
- sherry vinegar to taste
- Over an open flame, char/grill 4 red bell peppers and remove the charred skin and discard the seeds. Set aside to cool.
- In a small sauté pan over medium heat, add the 3 tablespoons of olive and the julienned onion and cook until soft and golden, approximately 15 minutes.
- Add to the caramelized onions the chopped garlic and smoked paprika and continue to cook for 2-3 minutes to bloom the spice and soften the garlic. Turn off the heat and let cool briefly.
- In a food processor, chop the toasted hazelnuts until finely ground, then add the roasted bell peppers, caramelized onions and all the chili and garlic infused olive oil from the sauté pan.
- Continue to pulse the food processor while adding the remaining olive oil and Durant Smoked Red Pepper Sea Salt until a sauce like consistency is achieved.
- Season to taste with the sherry vinegar. Enjoy!
Notes/ Chef's Notes
Our version of this classic Spanish sauce showcases local Oregon hazelnuts along with roasted red peppers and our Durant smoked chili sea salt for the perfect compliment to your summertime grilling adventures! Enjoy as an accompaniment to roasted spring onions, grilled salmon or the base to a hearty seasonal vegetable and grain salad.
