Romesco Sauce

From Salty Fig

Serving suggestions

Romesco sauce, typically made in Catalonia Spain is used on roasted vegetables, fish, poultry and roasted meats. We especially enjoy it with a Tortilla Española! Try it on your sandwiches. If you would like the sacue to be a bit thinner, add 3 canned plum tomatoes.

Tags

spanish, sauce, roasted red peppers, salty fig house recipe, gluten free, vegetables, side

Ingredients:

2 Ancho chilies
4 roasted red peppers
1/3 cup olive oil
4 cloves garlic
1 cup almonds, whole, skin on, roasted
2 Tablespoons vinegar, sherry, from Spain
1/2 teaspoon chipotle powder
1 teaspoon paprika, smoked, from Spain
1 1/2 teaspoons salt, Kosher
pepper, black, fresh ground

Method:
1. Roast the Ancho chilies in a dry skillet on medium high heat (preferably cast iron), turning frequently, until they puff. Add boiling water to the skillet and allow the chilies to soak until they are rehydrated, about 15 minutes. Drain the chilies, remove the seeds and stems.
2. Place rehydrated chilies and all of the remaining above ingredients in a blender and puree to smooth. Thin with a touch more olive oil or water to desired consistency.
2. Adjust seasoning with salt.