STOCKS AND SAUCES 229

TOMATILLO SALSA
Yield: 2 qt. (1.9 lt)

Tomatillos 5 lb. 2.4 kg

Water 8 fl. oz. 240 ml
Jalapeños 3 3
Salt 1 Tbsp. 15 ml
Black pepper 1
⁄2 tsp. 2 ml
Garlic 2 Tbsp. 30 ml
Onion, chopped 4 oz. 120 g
Fresh cilantro, chopped 2 oz. 60 g

 Remove the husks from the tomatillos.

 Combine the tomatillos with the water, jalapeños, salt, pepper, garlic and onion. Bring to a boil
and simmer until tender, approximately 20 minutes.
 Chop the mixture in a food chopper or purée in a blender for a smoother sauce.
 Add the cilantro and adjust the seasonings. The sauce may be served warm or cold.

Approximate values per 1-fl.-oz. (30-ml) serving: Calories 20, Total fat 0 g, Saturated fat 0 g, Cholesterol
0 mg, Sodium 120 mg, Total carbohydrates 3 g, Protein 1 g, Claims—fat free; low sodium; low calorie

SPANISH ROMESCO SAUCE

AURORA COUNTRY CLUB, AURORA, IL
Chef George Upton
Romesco sauce is based on key ingredients found in the Catalonian region of Spain, where red
peppers, garlic, onions, tomatoes and nuts are abundant. The sauce is finished with oil and
emulsified like mayonnaise. Pimentón, if available, gives this sauce an authentic flavor. Serve
romesco sauce with grilled foods or with toasted bread as a dip or spread.

Yield: 22 fl. oz. (660 ml)

Red bell peppers, medium size, whole 1 lb. 12 oz. 840 g

Almonds, sliced 2 oz. 60 g
Hazelnuts 2 oz. 60 g
Garlic cloves 3 3
Fresh Italian parsley, chopped 1 Tbsp. 15 ml
Paprika or pimentón 2 tsp. 10 ml
Chilli powder or ground cumin 1
⁄2 tsp. 2 ml
Sherry vinegar 4 fl. oz. 120 ml
Extra virgin olive oil 6 fl. oz. 180 ml
Salt 1 tsp. 5 ml
Black pepper TT TT

 Roast the bell peppers over the open flame of a gas burner. Peel them, remove the seeds and chop pimentón Spanish paprika produced
them coarsely. from one of several varieties of
 Toast the almonds and hazelnuts in a dry sauté pan. Cool them and grind them in the bowl of a Capsicum annuum peppers; in
food processor until they are almost a paste. Extremadura, these peppers are dried
 Add the bell peppers, garlic, Italian parsley, paprika and chilli powder to the bowl of the proces- over an oak fire, giving the region’s
sor and pulse to combine the ingredients. Pimentón de la Vera a subtle smoky
flavor
 Add the vinegar and purée to a smooth paste.
 With the processor running, add the oil in a slow stream to emulsify the sauce. Season to taste.

Approximate values per 1-fl.-oz. (30-ml) serving: Calories 80, Total fat 8 g, Saturated fat 1 g, Cholesterol
0 mg, Sodium 0 mg, Total carbohydrates 2 g, Protein 1 g, Vitamin A 15%, Vitamin C 50%, Claims—low
sodium