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Romesco sauce

Peanut sauce

• 100 GRAM ALMONDS, peeled 
• 3 SLICES BREAD, without crust in cubes
• 2 RED SWEET PEPPERS 
• 2 TBSP TOMATO PASTE 
• 2 TBSP LEMON JUICE 
• 2 TBSP VINEGAR 
• 2 TSP PAPRIKA POWDER 
• 1 CLOVE GARLIC, minced
• 1.5 DECILITER OLIVE OIL
• 1 TBSP PESTO

• 1 SMALL ONION, chopped
• 4 TBSP SOY SAUCE
• 1 TBSP BROWN SUGAR
• 2 CLOVES GARLIC
• 1 TBSP GINGER ROOT, grated
• 2 TBSP COCONUT, grated
• 1 TSP SAMBAL OELEK
• 150 GRAM PEANUT BUTTER
• 1/2 TSP CORIANDER POWDER

Fry the onion for 5 minutes, add the garlic and fry 2 minutes more. Add soy sauce, sugar, sambal, ginger, coriander and 100 gram water and simmer for 5 minutes. Then add peanut butter and coconut and let it simmer half a minute more. Add as much water as needed to get a thick sauce. If you want to reheat the sauce, put a little extra water as it will thicken at reheating.

Salsa Romesco is a a Catalan pepper sauce, and was used by fishermen to cook the fish in if its quality was not so good.
It is delicious in combination with many dishes, for instance on fish like red snapper, grilled prawns, grilled zucchini, Spanish tortilla, pork and chicken wings.