Recipe

Classic Romesco Sauce Recipe

	Midgelet / All my dishes 6 months ago This Mediterranean nut based savory sauce is very versatile and can go over grilled veges and meats, fish and poultry as desired. Try dipping roasted or cooked asparagus in this sauce! Prep:20m Cook:5m Servings:3	Midgelet
	romesco sauce mediterranean peppers olive garlic chili tomatoes vinegar

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Ingredients

1 ancho chili

1 slice crusty white bread

2 garlic cloves minced

1 tsp Spanish paprika

1/2 cup lightly toasted almonds or hazelnuts

1 large tomato peeled, seeded and diced

1 red bell pepper, roasted, then seeded,, peeled

1/2 to 1 tsp red pepper flakes

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

water as needed to adjust consistency

Directions

Toast chilies in pan until aromatic, and mottled looking.

Remove seeds and stems. let soak in hot water 20 minutes

Hear 2 Tbs oil in pan and fry bread till golden

Break bread in piees and reserve

Place drained chili in food processor with garlic, paprika, nuts and bread and process paste like

Add tomatoes and roasted peppers along with any juices and vinegar and process smooth

salt and pepper to taste

With motor running, add remaining olive oil from top of tube in a slow stream and process into a thick pourable sauce.

Use water to adjust consistency and reseason to taste if needed.

makes 3 cups

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Comments

rhianna 5 months, 3 weeks ago said:
I love Romesco! Will have to try this soon ~ living in the SW of USA, ancho is a popular chile pepper here, & an interesting addition to Romesco.

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