The Case Of The Promiscuous Romesco

• 2 to 4 dried peppers of your choice, but I like Spanish ?oras* or cascabels
• 2 slices stale, crusty bread
• 1 bowl of cold water
• 3/4 cup light Spanish olive oil, like Arbequina
• 3 to 4 ounces marcona almonds
• 1 tablespoon sherry vinegar
• 4 cloves garlic peeled, and coarsely chopped
• Sea salt

1. For your romesco, cut the tops off of the peppers which you have soaked in that cold water for about two hours. Seed them and cut them roughly.
2. Lightly toast the almonds. You can do this on the stovetop or in a sheet pan in the oven. I told you this was easy.
3. Cut up your dried out bread into cubes, and then chop the garlic.
4. Breathe deeply, this is not that hard.
5. Place above ingredients in your food processor, and drizzle in olive oil and vinegar. Hit this with sea salt and there's your sauce.
6. *Note: you can find ?oras online through La Espanola, but whatever dried pepper you use, please take note of the Scoville units. This is not a super-hot sauce. Peruvian dried peppers are just way too hot for this. The background character to romesco is almost floral.

peppers, stale, bowl of cold water, light spanish olive oil, marcona almonds, sherry vinegar, garlic, salt

Taken from food52.com/recipes/6452-the-case-of-the-promiscuous-romesco (may not work)