Romesco Sauce (Spain)

• 1 small ancho chili, can also use dried spanish chili aka nyora
• 1 large garlic clove, crushed
• 14 teaspoon dried chili pepper flakes
• 1 12 ounces hazelnuts, toasted
• 1 ounce blanched almond, toasted
• 1 large tomatoes, skinned, deseeded and chopped
• 1 tablespoon chopped parsley
• 1 tablespoon red wine vinegar
• 3 12 fluid ounces extra virgin olive oil
• salt and pepper

1. Soak the chilli in warm water for 30 minutes until rehydrated, Drain, pat dry and chop roughly, transfer to a food processor with the garlic, chilli flakes, nuts, tomato and parsley to form a rough paste.
2. Blend in the vinegar and enough oil to form a smooth pesto-like paste.
3. Season with salt and pepper to taste.
4. Spoon into a bowl and cover the surface with clingfilm.
5. Serve with grilled seafood, paricularly prawns and squid.
6. This sauce can be kept chilled in the refrigerator for up to 4 days.

ancho chili, garlic, chili pepper, hazelnuts, blanched almond, tomatoes, parsley, red wine vinegar, fluid ounces extra virgin olive oil, salt

Taken from www.food.com/recipe/romesco-sauce-spain-371124 (may not work)