Romesco Sauce

Name: Romesco Sauce
Ingredients: 1 dried ancho chile, stemmed, seeded, and ribs discarded; 1 red bell pepper; 2 tablespoons extra-virgin olive oil; 4 garlic cloves; 1/4 cup reduced-sodium chicken broth; 1 (14- to 15-oz) can whole tomatoes in juice; 1 slice firm white sandwich bread, crust discarded and bread cut into small cubes (1/2 cup); 1/4 cup hazelnuts,; 2 tablespoons unsalted butter; 1 tablespoon mild honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper

12 ingredients

5 steps

Ingredients

1 dried ancho chile, stemmed, seeded, and ribs discarded
1 red bell pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves
1/4 cup reduced-sodium chicken broth
1 (14- to 15-oz) can whole tomatoes in juice
1 slice firm white sandwich bread, crust discarded and bread cut into small cubes (1/2 cup)
1/4 cup hazelnuts,
2 tablespoons unsalted butter
1 tablespoon mild honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1

Soak chile in boiling-hot water to cover until soft, about 15 minutes, then drain and thinly slice.
2

While chile soaks, roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, 7 to 10 minutes. (Or broil on a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer immediately to a bowl and cover tightly, then let stand 10 minutes. When bell pepper is cool enough to handle, peel and cut into 8 pieces, discarding stems, seeds, and ribs.
3

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, turning occasionally, until golden brown, 3 to 5 minutes. Add chile, bell pepper, and broth and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes.
4

Add tomatoes including juice, bread, and hazelnuts and simmer, uncovered, stirring occasionally, until most of liquid is evaporated, 10 to 15 minutes.
5

Stir in butter, then carefully transfer sauce to a food processor. Add honey, salt, and pepper and pulse to a coarse puree. Season with salt.