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1dried ancho chili, or 2 dried nora chilies, if you can find them
4 Tbspextra virgin olive oil
15skinned hazelnuts (filberts)
1 csmall cubes of stale sourdough bread or rustic artisan bread
4 clovegarlic, sliced thin
2jared pimento peppers, drained and chopped
1/4 tspred chili flakes
1 largeripe tomato, peeled, seeded and chopped
2/3 cdry white wine
1 Tbspsherry vinegar or red wine vinegar
1/2 tspsmoked paprika, sweet or hot
·salt to taste
How to Make Romesco Sauce
- Cut the ancho chile in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged (same method if using nora chiles)
- Set aside for 30 minutes.
- Heat oil in a medium skillet over medium heat.
- Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
- Add the garlic, stirring constantly until lightly browned.
- Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
- Drain the chiles, and remove stems and seeds.
- Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
- Add the tomato, stir and cook 1 to 2 minutes or so until softened.
- Remove from heat.
- Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
- With the machine running, slowly pour in the wine.
- Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
- The sauce will have a slightly grainy texture.