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Romesco Sauce
Recipes
Romesco Sauce
15 servings
90 Minutes total

Ingredients

  • 1 oz dried Nora (or ancho chili) peppers
  • Nonstick aluminum foil
  • 3 medium tomatoes, cored
  • 1 medium head garlic, split in half
  • 1 slice toasted (or stale) bread
  • ½ cup slivered almonds, toasted
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • ½ teaspoon kosher salt

Steps

    1. Preheat oven to 400°F. Bring medium saucepot of water to boil on high. Remove from heat and add dried peppers (cover pot with a smaller lid to weigh down peppers and fully submerge); set aside 30 minutes to rehydrate peppers*.
    2. Arrange tomatoes and one-half garlic head on foil-lined baking sheet. Bake 30 minutes, until tomatoes are wrinkled and lightly charred in spots and garlic is soft. Set aside to cool.
    3. Drain peppers and discard stems and seeds. Scrape flesh from skins (discard skins). Peel skins from tomatoes and roasted garlic.
    4. Combine in bowl of food processor: roasted garlic cloves, raw garlic cloves, bread, and almonds. Pulse until finely chopped. Add tomatoes and pepper flesh; pulse until thick, rough paste forms. Add oil, vinegar, and salt and pulse until emulsified. (Makes 2 cups)
    *thick-skinned Nora peppers may require a small tear for water to penetrate peppers.

Amount per 1⁄15 recipe serving: Calories 70, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 80mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%