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Romesco

From the book The Foods and Wines of Spain by Penelope Casas

Culinate recipe editor’s note: Although my favorite way to eat romesco is atop grilled tuna, it’s also very good with roasted potatoes or green beans. I’ve played around with different recipes, but this is still the one I like best.

Ingredients

	1	dried “New Mexico”-style large red pepper (see Note)
	½	dried red chile pepper, seeds removed
	½	cup red-wine vinegar
	1	cup water
	¾	cup olive oil
	2	slices crusty artisanal-style bread, cut ¼-inch thick
	1	large tomato, skin removed and chopped
	¼	cup blanched almonds, lightly toasted
	6	cloves garlic, peeled and chopped
	~	Salt to taste

Steps

In a small saucepan, place the dried peppers, vinegar, and water. Bring to a boil, then simmer for 5 minutes. Drain and cool.
In a skillet, heat ¼ cup of the oil. Fry the bread slices until golden-brown on both sides. Remove bread and set aside. In the same oil, sauté the chopped tomato for 3 minutes.
In a processor or blender, place the cooked peppers, fried bread, and tomatoes, the oil that the bread and tomatoes were cooked in, and the almonds, garlic, remaining oil, and a pinch of salt. Pulse until blended but not puréed, with small pieces still remaining.
Empty into a bowl and season to taste with salt. Keep at room temperature until ready to use.

Notes

Culinate editor’s note: If you can’t find a New Mexican chile pepper, look for large dried chile peppers labeled “ancho,” “pasilla,” or “Anaheim.”

This content is from the book The Foods and Wines of Spain by Penelope Casas.

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