Almond Romesco Sauce

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Posted by in Recipes on Sep 19, 2012 . .

1 ancho chile

  • 1 slice crusty white bread
  • 2 garlic cloves, peeled and minced
  • 1 tsp. Spanish paprika
  • ½ cup lightly toasted almonds
  • 1 large or 2 small tomatoes, roasted, peeled and seeded
  • 1 red pepper, roasted, peeled, and seeded
  • ¼ cup Olive Lambrusco vinegar, or to taste
  • Salt and pepper, to taste
  • ½ to 1 tsp. finely ground red pepper flakes
  • ¾ cup Olive Cart South Haven Blend extra virgin olive oil
  • Water, as needed, to adjust consistency

Toast the chiles in a dry pan until they are aromatic and the color is mottled. Remove the seeds and stems from the chiles. Place the chiles in hot water and allow to steep for 20 minutes.

Heat 2 tablespoons of the olive oil in a small skillet and fry bread until golden brown on both sides. Break bread in half and reserve.

Place chiles in food processor, along with garlic, paprika, nuts, and bread and process until a paste-like consistency is reached. Add roasted tomatoes and red peppers (along with any accumulated juices) and vinegar to processor and process until a smooth purée. Season mixture with salt, pepper and ground red pepper flakes, to taste.

With food processor running, add remaining olive oil through hole in top in a slow, steady stream to emulsify oil. Taste sauce and adjust seasonings and consistency, using water to create a thick, but pourable sauce

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