Romesco is a sweet and spicy sauce from Spain that is so versatile! It is commonly served with fish, but I serve it on all meats and veggies. It’s also delicious with roasted or fried potatoes. Let’s just be honest….it’s good on everything! Did I mention I love it on an omelet?
2 dried ancho chiles
1 clove garlic, roughly chopped
1 tsp. coarse sea salt
1/4 cup almonds, toasted
1/2 cup bread crumbs
2 roasted red bell peppers, skins, stems, and seeds removed
1 medium tomato, peeled and seeded (roasting it adds flavor)
1 tsp. chopped parsley
1 tbsp. red wine vinegar or sherry vinegar
2 tbsp. olive oil
Place ancho chiles in a bowl of hot water. Place a plate or bowl on top of chiles so they are completely submerged in water. Soak for at least 30 minutes; remove stems and seeds, and reserve 1/4 cup of the soaking liquid.
Put garlic and salt in a food processor and pulse two or three times. Add ancho chiles and reserved liquid, cooled nuts and bread, and grind. Add red pepper, tomato, parsley and vinegar. Pulse in processor, adding olive a drizzle at a time. Taste for salt and serve.