Christopher Testani
Active Time
45 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 2 1/2 cups

This superversatile romesco sauce gets superb flavor from tomatoes,chiles,garlic,bell pepper and nuts.It's terrific served with everything from grilled vegetables and bread to shrimp,fish,chicken and steak.Slideshow: More Chile 188bet官网Recipes

How to Make It

Step 1

In a medium saucepan,bring 1 1/2 cups of water to a boil.Remove from the heat and add the chiles and sun-dried tomatoes.Let stand until softened,about 1 hour.Drain,reserving the soaking liquid.

Step 2

Meanwhile,roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered.Let cool,then peel and coarsely chop.

Step 3

In a medium skillet,heat 
1/4 cup of the olive oil until almost smoking.Add the bread and garlic and cook over moderately high heat,turning occasionally,until browned all over,2 to 3 minutes.Using tongs,transfer to a plate.Add the almonds and hazelnuts to the skillet and cook over moderate heat,stirring,until browned,about 3 minutes.Using a slotted spoon,transfer to the plate.Reserve the garlic oil.

Step 4

In a food processor,pulse the bread,garlic and nuts until very finely chopped.Add the drained chiles and sun-dried 
tomatoes,the roasted tomatoes and bell pepper and the paprika;puree until smooth.With the machine on,gradually add the vinegar,1/3 cup of the chile soaking liquid,1 tablespoon of the garlic oil and 
the remaining 2 tablespoons of olive oil.Transfer to a medium bowl.Stir in the parsley and season generously with salt and pepper.

Make Ahead

The romesco can be refrigerated for up to 4 days.Bring to room temperature before serving.

Serve With

Grilled vegetables,bread,fish or steak.

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