Romesco Sauce and Romesco Vinaigrette
| Ingredients | Amounts |
|---|---|
| Ancho chiles or 1 rounded teaspoon ancho chile powder | 2 each |
| Almonds or hazelnuts, toasted, or a combination | 1 cup |
| Large cloves garlic, minced | 4 each |
| Red bell pepper, roasted, peeled, seeded, and chopped | 1 each |
| Tomato, peeled and seeded, fresh or canned (or 2 tablespoons tomato paste) | 1 cup |
| Sweet pimento or sweet paprika | 1 tablespoon |
| Red wine vinegar | 3 tablespoons |
| Salt | 1 teaspoon |
| Extra virgin olive oil | ¾ cup |
Method
- If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems and seeds and cut up into small pieces. If some peel remains, it's okay. Transfer the chile pieces, or ancho chili powder, if using, to a food processor along with the nuts, garlic, roasted pepper, tomatoes, the pimenton, vinegar and salt. Pulse a few times to make a chunky paste. Now start adding the oil a bit at a time until the mixture emulsifies. Taste.
- Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top you may want to re-emulsify it in the food processor or you can remix it back to a smooth consistency with a small whisk.
- For romesco vinaigrette: Thin ½ cup romesco with ¼ cup olive oil and 2 tablespoons red wine or sherry vinegar. Serve over salad greens and chunks of tuna or shellfish, hard boiled eggs, green beans and potatoes. The vinaigrette will keep for a week.
- For romesco mayonnaise: In a small bowl, whisk together about ¼ cup mayonnaise and ½ cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity. Add the mayonnaise to a fish soup as you might add a dollop of rouille or aioli, or serve it as a dip for fried potatoes, grilled or steamed asparagus, green beans, cooked beets, artichokes, or hard-boiled eggs. It also can be a spread for sandwiches, or tossed with cooked chicken or shrimp for a salad. The mayonnaise keeps for about 3 weeks in the refrigerator.
