Romesco Sauce

Name: Romesco Sauce
Ingredients: Extra virgin olive oil; 3 1/2-inch-thick slices day-old sourdough bread; 5 ancho chilies; 1 cup blanched almonds, toasted; 5 cloves garlic, peeled; 3 cups (after juices are drained) canned plum tomatoes; Juice of 1 lemon; 1/2 cup red wine vinegar; 2 tablespoons paprika; Salt.

10 ingredients

1 steps

Ingredients

Extra virgin olive oil
3 1/2-inch-thick slices day-old sourdough bread
5 ancho chilies
1 cup blanched almonds, toasted
5 cloves garlic, peeled
3 cups (after juices are drained) canned plum tomatoes
Juice of 1 lemon
1/2 cup red wine vinegar
2 tablespoons paprika
Salt.

Directions

1

{"0":"1. Place a medium skillet over medium-low heat, and add 2 tablespoons olive oil. When oil is hot, add bread and fry until golden brown, 1 to 2 minutes a side. Transfer to a plate to cool and dry.","2":"2. Return skillet to medium heat, and add chilies, pressing them into pan with a spatula so they soften. Flip chilies, and continue cooking until all sides are pliable. Transfer to a plate to cool, then remove stems and seeds. Bring a small pan of water to a boil, and add chilies. Simmer until rehydrated, about 30 minutes. Drain and set aside.","4":"3. In bowl of a food processor, combine almonds, fried bread and garlic. Process into a thick paste. Add chilies, tomatoes, lemon juice, vinegar and paprika. Process, adding 1\/2 cup olive oil in a thin stream. Season to taste with salt. Transfer to an airtight container. Refrigerate for up to 1 month. Serve with grilled meat, fish or roasted vegetables."}