Romesco Sauce
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Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.
Makes 1 1/2-2 cups
Ingredients
- 6-8 dried chiles, Nora, Anaheim or Ancho
- 4 tomatoes, quartered
- 6 cloves garlic, minced
- 1 cup olive oil
- 1-2 slices day-old bread, crusts removed and cut into cubes
- small handful almonds & hazelnuts, toasted
- 1 tablespoon Sherry vinegar
Instructions
Soak the chiles in boiling water for 1 hour. Drain and set aside.
Toss the tomatoes and garlic with 1/4 cup of the olive oil and roast in a 350 degree oven until just caramelized.
Toss the bread with 2 tablespoons of the olive oil and toast in a pan until just brown.
Place all cooled ingredients into a food processor and add the sherry vinegar and nuts. Pulse to a fine puree.
Drizzle in the remaining olive oil with the processor on until a smooth sauce is formed.