• Romesco: Roasted Bell Pepper and Hazelnut Sauce

    Ingredients

    Yields 2 to 2½ cups

    • Ingredients
      Amount
    • Canola oil
      3 oz.
    • Red bell pepper, roasted
      1
    • Dried ancho chiles, seeded, soaked and minced
      3 ea.
    • Jalapeño or serrano chiles, seeded and roughly chopped
      1
    • Tomatoes, roasted in oven
      3
    • Garlic cloves, minced
      3
    • Almonds, lightly toasted
      24
    • Hazelnuts, lightly toasted
      24
    • Parsley, chopped
      1 Tbsp.
    • Bread slices, fried
      2
    • Red wine vinegar
      2-3 tsp.

    Method

    1. In a large skillet, heat canola oil. Sauté the peppers until soft.
    2. Combine peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and red wine vinegar in a food processor. Pulse until the mixture is consistent with the nuts still detectable, finely chopped but not puréed.