Recipe: ROMESCO SAUCE
- Ñora chiles
- Ancho chiles 2 ea.
- Extra virgin olive oil, mild ¾ cup
- Baguette 1 slice
- Almonds, blanched and toasted ½ cup
- Cayenne ¼-½ tsp.
- Garlic cloves 3 ea.
- Red pepper, roasted, peeled, seeded, 2 ea.and deveined
- Ripe tomato, medium, roasted, peeled, 2 ea.seeded, and diced
- Paprika, Spanish 1 tsp.
- Red wine vinegar ¼ cup, or as needed or 4 ea.
- In a dry sauté pan over moderate heat, toast the chiles until romatic and the color becomes mottled. Take care not to blacken the chiles or your sauce will become bitter. Remove the stems, eeds, and ribs from the chiles. Soak the chiles in hot water to cover and steep until soft, about 15 minutes.
- Fry the bread in ¼ cup olive oil until golden and crisp on both sides. In a food processor combine the chiles, bread, almonds, cayenne, and garlic cloves and process to a coarse paste. Add the peppers, tomatoes, and paprika, and purée.
- With the food processor running, add the olive oil in a thin stream until the mixture emulsifies. Once the remaining ½ cup of oil has been added, adjust the consistency of the sauce with water until it flows easily. Season to taste with salt and vinegar.
Number of servings (yield): 3
Meal type: snack
Culinary tradition: USA (General)