Romesco Sauce

Ingredients

• 2 dried ancho chiles, stemmed and seeded
• 2 ripe plum tomatoes
• 4 cloves garlic, unpeeled
• ½ cup extra-virgin olive oil, divided
• 1 slice rustic bread
• ½ cup blanched almonds
• ¼ cup blanched hazelnuts
• 2 jarred roasted red peppers
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1 tsp kosher salt

Method

1. Heat the oven to 425°F. Soak the chiles in hot water for 20 minutes.
2. Rub the tomatoes and garlic with a little oil and roast on a sheet pan until the tomato skins blister, about 20 minutes. Peel both.
3. Meanwhile, fry the bread in 1 tablespoon of oil until golden, then toast the almonds and hazelnuts in the same pan.
4. Scrape the flesh from the soaked chiles and put it in a food processor with the tomatoes, garlic, bread, nuts, roasted peppers, vinegar, paprika and salt.
5. Pulse to a coarse paste, then stream in the remaining oil until thick but spoonable.

Notes