Nice sauce for shrimps and fish, chicken and minced meat. The below quantities are good enough to store-freeze most of the sauce in small jars for future use.
Spanish Xato Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Check here more of my Sauces Recipes.
Spanish Xato Sauce
Ingredients
- 8 Long Horn Red Peppers , Florinis, halved lengthwise and seeded or from a jar, well drained.
- 500g Cherry Tomatoes , halved
- 3 Shallots , quartered
- 3 tbsp fresh Parsley , leaves and stems, roughly chopped
- 4 cloves Garlic , roasted
- 2 Red Chillies , leave as much as you want of their seeds according to your heat preference.
- 125g Almonds , peeled and uncooked
- 90ml Red Vinegar
- 1½ tbsp Agave , or Honey
- 5 slices stale white bread
- 120ml EVOO , Extra Virgin Olive Oil
- 2 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Take a medium sauté pan and place on medium heat. Add 20ml of the oil and once hot add the shallots sauteing them for 4-5’ and until soft and translucent. Remove from the pan and keep aside.
- Turn the oven to max, grill-broiler on.
- If you are using roasted peppers from a jar, skip step 3&4 and move to step 5. Take an oven-proof dish and place the halved peppers skin side up. Place in the broiler rack and cook until skin is charred/blackened. Place the peppers in a plastic bag, seal and allow to steam and smoothed for 10’.
- Remove the peppers from the bag to a chopping board and peel their charred skin, then roughly chop and add into the bowl of a food processor, metal blade attached.
- Add in the bowl of the food processor with the peppers the shallots, cherry tomatoes, parsley, garlic, chillies, almonds, vinegar and agave and blend until smooth.
- Then add the bread along with the salt and pepper and process a bit more.
- Finally, in the same way that you would add the oil when making a mayonnaise sauce, slowly pour the remaining oil aiming to fully emulsify the sauce.
Michelle
says:is this also a type of Romesco sauce?
admin
says:Hi, thanks for asking but it is not the same as Romesco!
David Broojs
says:Ola!
About to make Xato Sauce
What are your favourite uses for it!
ALSO – I have a little FB food groups group here in the UK https://www.facebook.com/groups/3602633013133295/
How do you insert images all thru your
text-recipes?
My page only adds them en bloc.
Cheers
David