Romesco sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried red chilies pref anchos or pasillas | |
| 1 | Jalape¤o chili, seeded | |
| 4 | Tomatoes halved and seeded | |
| 4 | Garlic clove(s), peeled | |
| 2 | tablespoons | Almonds slivered or chopped |
| 2 | tablespoons | Hazelnuts, chopped |
| 1 | slice | Country-style white bread crumbled (abt 1/4 cup) |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Flat-leaf parsley, chopped |
| 2 | tablespoons | Red wine vinegar or to taste |
| ½ | teaspoon | Sugar |
| ¼ | cup | Chicken stock (approx) |
| Salt and pepper | ||
Directions
Soak the dried chilies in warm water for 1 hour.
Preheat the oven to 350øF. Place the jalape¤o, tomatoes, and garlic on a piece of lightly oiled foil in a roasting pan. Roast for 30 minutes, or until the garlic is soft. Toast the nuts on a baking sheet in the oven for 6-8 minutes, or until lightly browned. Toast the bread to a dark golden brown and crumble it into small pieces.
Drain and chop the soaked dried chilies. If a milder sauce is desired, remove the seeds. Saut‚ the chilies in the oil in a small fry pan for 1-2 minutes, or until crisp and fragrant. Let cool.
Grind the nuts and toast to a fine powder in a food processor. Add the fried chilies, jalape¤o, garlic, and parsley, and pur‚e to a thick paste. Add the vinegar, sugar and enough stock to make a pourable sauce. Correct the seasoning, adding salt and pepper, and vinegar to taste.
Serve with grilled chicken, baked fish, pork or veal, or even on pasta.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 185 Submitted By DIANE LAZARUS On 10-26-95