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Romesco Sauce


  • 2 ea. ancho chilies
  • 1/3 cup olive oil, extra virgin
  • 1 slice baguette (whole grain)
  • 1/2 cup almonds, roasted
  • 1/2 - 1 tsp. cayenne
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1 ea. red pepper, roasted, flesh only
  • 1 ea. ripe tomato, large, roasted until
  • charred and soft. Peeled and seeded
  • 1 tsp. paprika, spanish pimenton
  • Water -as needed
  • 3/4 tsp. Salt


  1. Place the chilies in hot water and soak for 20 minutes. Remove the seeds, ribs, and stems from the chilies. Discard the water and reserve the flesh.
  2. Heat 3 tablespoons olive oil in a saute pan. Fry the bread until golden on both sides. Place chilies, bread, almonds, cayenne and garlic in a food processor and pulse quickly. Next add roasted pepper, tomato, paprika, salt and pepper and puree to form a thick paste. Stir in 2 Tbsp. of red wine vinegar.
  3. With the food processor running, add the oil in a thin, steady stream until the mixture emulsifies. As you continue to add the oil, you might need to add a little water if it gets too thick; the finished sauce should be thick enough to hold its shape softly on a plate. With all the oil added, adjust the seasoning
    and add enough vinegar to brighten the flavor and cut the richness.

Yield: 8 servings
Serving Size: 1 Tbsp
Source: The Culinary Institute of America at Greystone Napa Valley, California


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