Romesco Sauce

UN-BOOKMARK

PRINT

SHARE

DELICIOUS

Description

Ingredients

3 Whole Dried Ancho Chili
1 Serrano or Jalepeno Chili
25g Blanched Almonds
25g Hazelnuts (peeled)
200g Canned Tomatoes (chopped, peeled, no seed, no added salt, juices discarded)
2 1/2 inch slices of french bread (4-5 inches round [rustic baguette] NOT sourdough)
6 cloves garlic microplaned (or minced)
2 tsp Red Wine Vin
2 sprigs Parsley
Extra Virgin Olive Oil
* Click to ingredient to choose one

Directions

1
pre-heat oven to 350 degrees
2
Roast the following items in the heated oven. Dried chilis 3 minutes, nuts until browned, tomatoes for 10 minutes.
3
Cut the bread into half inch cubes.
4
In a hot skillet heat up some Olive Oil until almost smoking. Fry the bread in it till crisp and golden but not burned.
5
With a mortar and pestle make a thick paste of the fresh and dried peppers along with the garlic.
6
Work in the nuts, parsley, and friend bread.
7
Work the tomatoes into the mixture and then add the vinegar. Add 2-3 TB of oil and salt to taste. It should be a thicky liquid.