Salsa Romesco (Pepper and Nut Sauce)

By LaLaCooks

Tapas, Sensational Small Plates from Spain
Joyce Goldstein

7.4.11 - Our 4th of July party. Cooking tapas and watching the boats go by!

Ingredients

• 2 ancho chiles
• 1 red bell peppers
• 1/2 cup hazelnuts
• 1/2 cup blanched almonds (we used 1 cup of the Spanish Marcona almonds and left out the hazelnuts)
• 4 cloves garlic, chopped (I blanch the raw garlic because I don't like the bitter taste garlic sometimes has)
• 1 slice bread, fried in olive oil until golden and crisp and torn into pieces (optional)
• 1 1/2 tablespoons sweet paprika or sweet smoked paprika
• 1/2 teaspoon hot paprik or hot smoked paprika
• 2 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• salt

Details

Servings 3

Preparation

Step 1

1. Remove the stems and seeds from the ancho chiles and discard. Place the chiles in a small saucepan with water to cover, bring to a boil, remove from the heat, and let steep for 30 minutes. (You may need to weight down the chilis with a small plate to keep them submerged.
2. Roast the bell peppers over the flame of a gas burner, turning as needed, until blistered and charred on all sides (or roast in a broiler). Transfer to a bowl, cover, and let rest for 20 minutes.
3. Preheat the oven to 350. Spread the hazelnuts on a small rimmed baking sheet and toast in the oven, stirring occasionally, until they are fragrant and then rub vigorously until most of the skins are removed (tiny flecks are okay), and then let cool. Toast the almonds on a separate baking sheet until fragrant and golden, about 8 minutes. Pour onto a plate to cool.
4. Drain the chiles, tear into small pieces, and place in a small bow. Peel the roasted peppers with your fingers, scraping off any stubborn pieces with a paring knife (a few flakes clinging to the peppers are okay), and discard the seeds and thick membranes. Cut the peppers into medium-sized pieces. Add to the ancho chiles.
5. In a blender or food processor, combine the hazelnuts, almonds, garlic, and bread, if using, and pulse un til finely ground. Add the chiles and peppers, sweet and hot paprika, tomato paste, and vinegar and process to combine. With the machine running, slowly pour in the olive oil and process until the mixture emulsifies. Season to taste with salt and then adjust with more vinegar and/or hot paprika if needed.
6. Transfer to a tighly covered container and refrigerate until needed. Bring to room temperature before serving.