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Recipe Detail Page
Romesco Sauce
Holiday 2013
For the sake of authenticity, you can use a mortar and pestle to pound all the ingredients together. I opted for a food processor instead. The roasted pepper in this recipe can be homemade or store-bought. Try the Italian kind available in a jar. For a truly authentic dish, use a mild New Mexican dried red pepper like guajillo or ancho or substitute another ½ tsp (2 mL) smoked Spanish paprika and a pinch of cayenne.
Makes 1 cup (250 mL)
1 dried New Mexican or ancho chili pepper
1/3 cup (80 mL) olive oil
½ cup (125 mL) slivered almonds
¼ cup (60 mL) fresh bread crumbs
½ cup (125 mL) chopped tomatoes, fresh or canned
½ cup (125 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) sweet Spanish paprika
1 tbsp (15 mL) sherry vinegar
Salt to taste
1 Pour boiling water over the chili and let sit for 30 minutes or until softened. Cut open and remove seeds. Chop up chili.
2 Heat 2 tbsp (30 mL) oil in a skillet over medium heat. Add almonds and sauté for 2 to 3 minutes, or until lightly browned. Add breadcrumbs and sauté until golden, about 1 minute. Remove from heat and stir in chopped chili.
3 Place skillet ingredients in food processor along with remaining ¼ cup (60 mL) oil, tomatoes, red peppers, garlic and paprika. Process until smooth, then add vinegar. Season with salt to taste. If purée is too thick, thin down with a little water.
Makes 1 cup (250 mL)
