Romesco Sauce
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Ingredients
- 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded
- 4 sun-dried tomatoes
- 2 plum tomatoes
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Two 1/2-inch-thick slices of baguette
- 6 large garlic cloves, halved lengthwise
- 1/2 cup blanched almonds
- 1/4 cup blanched hazelnuts
- 1 roasted red bell pepper, seeded and chopped
- 1 teaspoon sweet paprika
- 2 tablespoons sherry vinegar
- 2 tablespoons minced parsley
- Kosher salt
- Pepper
Instruction
- In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.
- Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and coarsely chop.
- In a medium skillet, heat 1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over, 2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.
- In a food processor, pulse the bread, garlic, and nuts until very finely chopped. Add the drained chiles and sun-dried tomatoes, the roasted tomatoes and bell pepper, and the paprika; puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil, and the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper.