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Smoky Winter Romesco Sauce

By , from the Deborah Madison collection
Yield 2 cups


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


  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.

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