Romesco Sauce
Adapted from The New Spanish Table
Makes about 2 cups
Read the original post here.
Ingredients
1 small red bell pepper, in a coarse dice
1/8 teaspoon red pepper flakes
2/3 cup mixed nuts: use almonds, hazelnuts, and/or walnuts
4 slices dried-out baguette, cubed
6 tablespoons olive oil
1 large tomato, as much of the skin off as possible, roughly chopped
1 tablespoon paprika
pinch of cayenne
2 tablespoons red-wine vinegar
salt to taste
Cover the pepper and hot pepper with about 1/2 cup of boiling water. Let sit about 15 minutes, or until ready to cook.
Meanwhile, fry the nuts in 2 tablespoons olive oil for about 3 minutes. Add the cubed baguette and cook until the nuts are very fragrant and the bread is golden. Pour into a bowl (don’t leave in the pan or they’ll keep cooking).
Add the peppers and their water, the nuts, bread, tomato, paprika, and cayenne in the blender and puree into a paste. Slowly add the remaining 4 tablespoons of olive oil, and puree until the mixture is well combined. Remove to a bowl, stir in 1 tablespoon of the vinegar, and taste for salt. Set aside for at least half an hour. Stir in the last tablespoon of vinegar just before serving. Taste for salt, then spoon over fish or meats.
