Romesco

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

From Carrie Floyd, Culinate food editor: 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

Steps

1. In a small saucepan, place the dried peppers, vinegar, and water. Bring to a boil, then simmer for 5 minutes. Drain and cool.
2. 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.
3. 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.
4. 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.