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Dish of 29 Jul 2008
ALMOND AND GARLIC SAUCE
4 servings
This is my version of the classic Spanish Romescu sauce. It goes very well with grilled fish and chicken. The everyday hamburger achieves gourmet status when topped with this spicy sauce.
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100gm whole almonds
2 garlic cloves
2,5 ml (1/2 teaspoon) dried red chili flakes
5 ml (1 teaspoon) salt
3 small tomatoes, peeled and seeded
30 ml (2 tablespoons) red wine vinegar
375 ml (1 ½ cup) olive oil
Preheat the oven to 180° C (350° F).
1. Toast the almond in the oven until lightly browned. Take care not to burn them. Set aside to cool. Grind the almonds in a spice grinder until very fine.
2. Transfer the ground almonds to a blender. Add the garlic, chili flakes, salt and chopped tomatoes flesh and blend until smooth.
3. Add the olive oil, a teaspoon full at a time and blend. Make sure that each teaspoon of oil has been beaten in before adding more. When about 6 tablespoons of the oil has been beaten in, the sauce should be thick and creamy. Add 1 tablespoon of the vinegar. Blend well. Add the remaining oil in a thin stream while the motor is running. Add the remaining vinegar. The sauce should be thick enough to hold its shape almost solidly in a spoon.
4. Serve the sauce at room temperature. It can be refrigerated for three weeks.
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