Romesco
Spanish spread of almonds and chili
3-4 Roma tomatoes, roasted
5 Cloves
garlic, roasted
1 Dried red chile
pod **
1/2 C Almonds (may use blanched)
1/4 C Breadcrumbs
3 cloves fresh garlic
1/2 C Roasted red peppers
1/4 -1/2 tsp hot Spanish paprika
1 tsp Ancho chili
powder
1 T chopped parsley
2 tsp sherry or red
wine vinegar
1/2 tsp salt
1/2 C Olive oil
** I prefer
Ancho/Pasilla peppers for their deep, rich flavor with some heat.
New Mexico style will give a hotter flavor. In a double recipe,
use 1 of each.
Directions
Spray tomatoes and 5 garlic cloves
with olive oil. Roast in 350 oven for 30 minutes
Toast almonds and breadcrumbs at 300
for 20 minutes.
Remove seeds and dried membranes from
chile pod. Chop and rehydrate, saving liquid.
In large bowl food processor, chop
almonds very fine.
Add 3 cloves fresh garlic
and chop.
Add 5 roasted garlic cloves and chop.
Add remaining ingredients, except
olive oil, and mix to combine.
Drizzle in olive oil with machine
running. If mixture seems too dry, you may add reserved pepper
liquid, 1-2 T at a time.
Let stand at room temp for one hour to
adjust seasonings