Romesco Sauce

First of all we must rehydrate the dry red peppers. We will leave them to soak from the night before or at least 4-5 hours. Once well soaked, we remove the seeds and reserve the skin and the meat.

The second step is to roast ("escalivar", in Catalan) the tomatoes and the garlic. This action can be done either in the fire, well covered with embers in aluminum foil, or in the oven. The oven should be preheated to 200ºC and then put the tomatoes and the garlic in separate trays. The tomatoes will be ready in about 15 or 20 minutes. The garlic will take a little less.

Once roasted, remove the skin from the tomatoes and take out the garlic one by one. Clean the peppers from pips and reserve the meat. Toast a slice of bread and prepare the catalan seasoning mixture bag.

Finally, once the tomatoes and garlic are cold, put all the ingredients in a blender glass: the oil, the vinegar, the tomatoes, the garlic, the peppers, the toast and beat with energy. Then add a teaspoon of sweet red pepper, salt and a tip of chilli pepper to give it a spicy touch. Beat again and taste it to rectify salt, chilli or vinegar.