romesco sauce

Name: Romesco Sauce
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 - dried ancho chili, or 2 dried nora chilies, if you can find them; 4 tablespoon(s) extra virgin olive oil; 25 - almonds; 15 - skinned hazelnuts (filberts); 1 cup(s) small cubes of stale sourdough bread or rustic artisan bread; 4 clove(s) garlic, sliced thin; 2 - jared pimento peppers, drained and chopped; 1/4 teaspoon(s) red chili flakes; 1 large ripe tomato, peeled, seeded and chopped; 2/3 cup(s) dry white wine; 1 tablespoon(s) sherry vinegar or red wine vinegar; 1/2 teaspoon(s) smoked paprika, sweet or hot; - salt to taste

11 Pinches

Diana Adcock

Yes, IL

Updated on Aug 30, 2014

Wonderful over grilled seafood, chicken or vegetables. Just have a hunk of warm crusty bread on hand so you can be the one to wipe the bowl clean.

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prep time 30 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 - dried ancho chili, or 2 dried nora chilies, if you can find them
4 tablespoons extra virgin olive oil
25 - almonds
15 - skinned hazelnuts (filberts)
1 cup small cubes of stale sourdough bread or rustic artisan bread
4 cloves garlic, sliced thin
2 - jared pimento peppers, drained and chopped
1/4 teaspoon red chili flakes
1 large ripe tomato, peeled, seeded and chopped
2/3 cup dry white wine
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon smoked paprika, sweet or hot
- salt to taste

How To Make romesco sauce

Step 1

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)

Step 2

Set aside for 30 minutes.
Step 3

Heat oil in a medium skillet over medium heat.
Step 4

Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
Step 5

Add the garlic, stirring constantly until lightly browned.
Step 6

Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
Step 7

Drain the chiles, and remove stems and seeds.
Step 8

Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
Step 9

Add the tomato, stir and cook 1 to 2 minutes or so until softened.
Step 10

Remove from heat.
Step 11

Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
Step 12

With the machine running, slowly pour in the wine.
Step 13

Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
Step 14

The sauce will have a slightly grainy texture.
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