Romesco Sauce Recipe

by Katie Sweeney 2

Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use on pizza, atop grilled fish or chicken, or tossed with pasta. I'm making it a point to serve romesco more often; to do the same, get the recipe after the jump.

From Chef Eric Lee of Simi Winery Landslide Terrazzo Pizza Cafe

Romesco Sauce

Ingredients

1 dried mild chile, such as Ancho
½ cup olive oil
1 slice white bread
1/3 cup almonds, toasted
1 ½ teaspoons minced garlic
1 roasted red pepper, peeled and seeded
1 teaspoon smoked paprika
Pinch salt and pepper
2 tablespoons red wine vinegar

Directions

1. Place the chile in hot water and simmer over low heat for 10 minutes. Remove from the heat and cool. Remove the stems and reserve the water.
2. Heat 3 tablespoons of olive oil in a sauté pan. Fry the bread slice until golden on both sides.
3. Place the chile, bread, almonds, and garlic in a processor and pulse quickly. Add the roasted pepper, paprika, salt, and pepper and puree to form a chunky paste.
4. Add vinegar. Add the oil slowly as for a mayonnaise. Adjust seasonings and add reserved liquid as needed to reach proper consistency.

Makes about 1 1/2 cups.

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