Romesco sauce

Yield: 2 cups

Measure 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

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

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