Ingredients

* 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded
* 4 sun-dried tomatoes
* 2 plum tomatoes
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* Two 1/2-inch-thick slices of baguette
* 6 large garlic cloves, halved lengthwise
* 1/2 cup blanched almonds
* 1/4 cup blanched hazelnuts
* 1 roasted red bell pepper, seeded and chopped
*…

CIA FOODIES


ROMESCO SAUCE

Ingredients

  • * 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded
* 4 sun-dried tomatoes
* 2 plum tomatoes
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* Two 1/2-inch-thick slices of baguette
* 6 large garlic cloves, halved lengthwise
* 1/2 cup blanched almonds
* 1/4 cup blanched hazelnuts
* 1 roasted red bell pepper, seeded and chopped
* 1 teaspoon sweet paprika
* 2 tablespoons sherry vinegar
* 2 tablespoons minced parsley
* Kosher salt Pepper


Directions

  1. How to Make It Step 1     In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.
 Step 2     Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and Step 3     In a medium skillet, heat 
1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over, 
2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil. 
 Step 4     In a food processor, pulse the bread, garlic and nuts until very finely chopped. Add the drained chiles and sun-dried 
tomatoes, the roasted tomatoes and bell pepper and the paprika; puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil and 
the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper. Make Ahead The romesco can be refrigerated for up to 4 days. Bring to room temperature before serving. 


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