Romesco Sauce
- Extra virgin olive oil
- 3 1/2-inch-thick slices day-old sourdough bread
- 5 ancho chilies
- 1 cup blanched almonds, toasted
- 5 cloves garlic, peeled
- 3 cups (after juices are drained) canned plum tomatoes
- Juice of 1 lemon
- 1/2 cup red wine vinegar
- 2 tablespoons paprika
- Salt.
- 1. Place a medium skillet over medium-low heat, and add 2 tablespoons olive oil. When oil is hot, add bread and fry until golden brown, 1 to 2 minutes a side. Transfer to a plate to cool and dry.
- 2. Return skillet to medium heat, and add chilies, pressing them into pan with a spatula so they soften. Flip chilies, and continue cooking until all sides are pliable. Transfer to a plate to cool, then remove stems and seeds. Bring a small pan of water to a boil, and add chilies. Simmer until rehydrated, about 30 minutes. Drain and set aside.
- 3. In bowl of a food processor, combine almonds, fried bread and garlic. Process into a thick paste. Add chilies, tomatoes, lemon juice, vinegar and paprika. Process, adding 1/2 cup olive oil in a thin stream. Season to taste with salt. Transfer to an airtight container. Refrigerate for up to 1 month. Serve with grilled meat, fish or roasted vegetables.
extra virgin olive oil, bread, ancho chilies, blanched almonds, garlic, tomatoes, lemon, red wine vinegar, paprika, salt
Taken from www.epicurious.com/recipes/member/views/romesco-sauce-50105893 (may not work)