Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Smoky Winter Romesco Sauce

By , from the Deborah Madison collection
Yield 2 cups

Ingredients

1 slice country-style white bread
~ Olive oil, for frying
¼ cup almonds, roasted
¼ cup hazelnuts, roasted and peeled
2 plump garlic cloves
tsp. ground red chile or pepper flakes
2 heaping Tbsp. tomato paste
1 Tbsp. chopped parsley
~ Sea salt and pepper
1 tsp. smoked or sweet paprika
1 jar roasted red peppers (usually it’s one large one or a little more)
¼ cup sherry vinegar
½ cup plus 2 Tbsp. extra-virgin olive oil

Steps

  1. Fry the bread in a little olive oil until golden and crisp. When cool, grind the bread, nuts, and garlic in a food processor until fairly fine. Add everything else but the vinegar and oil, and process until smooth. With the machine running, gradually pour in the vinegar, then the oil. Taste and make sure the sauce has plenty of piquancy and enough salt.

Related article: A winter romesco sauce

This content is from the Deborah Madison collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Deborah Madison

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice