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.
|1||dried “New Mexico”-style large red pepper (see Note)|
|½||dried red chile pepper, seeds removed|
|½||cup red-wine vinegar|
|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|
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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
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