ROMESCO

INGREDIENTS
Makes 4 cups

6 ripe tomatoes
4 dried sweet peppers (ancho
peppers or New Mexican chile)
1 head of garlic
1 tsp. smoked paprika
11⁄2 oz. roasted hazelnuts
11⁄2 oz. roasted almonds
3 1⁄2 tbsp. sherry vinegar
3⁄4 cup Arbequina olive oil
Kosher salt

PREPARATION

1. Soak the peppers in lukewarm water for 30 minutes. Once hydrated,
   remove and discard the seeds, carve out the peppers’ flesh with a
   spoon, separating it from the skin, and set aside for blending. Throw
   away the skins.

2. Heat the oven to 375°F. Place the cleaned tomatoes and the garlic in a
   baking dish. Roast for 25 to 30 minutes. Once cool, peel and seed the
   tomatoes. Peel the garlic as well.

3. Blend the tomatoes, garlic, almonds, hazelnuts, paprika, and pulp
   from the peppers together. Add salt and vinegar to taste. Slowly driz-
   zle in the olive oil, little by little. The sauce shouldn’t get too thick.

If the sauce is too watery, crumble a slice of fried bread, or a slice of bread soaked in vinegar, and blend it in with the rest of the ingredients.

CHEF’S TIPS

If you enjoy spicy food, add a bit of chili powder. Mint or parsley leaves can also be added to the mix.