Romesco

Name: Romesco
Ingredients: 1/4 cup blanched almonds or hazelnuts; 2 medium or 1 large tomato, peeled, seeded, and roughly chopped; 1 small dried chile or cayenne to taste; 1 garlic clove, peeled, or more to taste; 1/2 cup extra virgin olive oil, or to taste; Salt to taste; 2 tablespoons sherry or other vinegar

7 ingredients

6 steps

Ingredients

1/4 cup blanched almonds or hazelnuts
2 medium or 1 large tomato, peeled, seeded, and roughly chopped
1 small dried chile or cayenne to taste
1 garlic clove, peeled, or more to taste
1/2 cup extra virgin olive oil, or to taste
Salt to taste
2 tablespoons sherry or other vinegar

Directions

1

Toast the nuts in a small dry skillet over medium heat, shaking the pan frequently, until they become aromatic and color slightly, less than 5 minutes.
2

Combine the tomato, chile, and garlic in a blender or small food processor and puree.
3

Add the nuts and turn on the machine, adding the oil gradually until it is all used up.
4

Add a pinch of salt and the vinegar, then taste and adjust the seasoning.
5

You can make it stronger if you like, adding more chile, garlic, or vinegar.
6

Use within a few hours.