Romesco Sauce


  • 2 tomatoes
  • 2 garlic cloves
  • 2 slices of bread
  • 21 almonds, toasted and skinned
  • 24 hazelnuts, toasted and skinned
  • 3 ancho peppers, soaked and seeded
  • 1 chile de arbol, soaked and seeded
  • 3 tablespoons extra virgin olive oil
  • 2 sprigs parsley, chopped
  • 2 tablespoons sherry vinegar
Heat oven to 350 degrees F. Roast tomatoes, garlic, bread, almonds, and hazelnuts until lightly browned.

Sauté peppers in 1 tablespoon olive oil.

Transfer all cooled ingredients to a food processor and purée. Serve at room temperature.
  
Yield: 6-8 servings


Related Recipe Categories
Sauces, Spreads, and Spices