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CHEF'S CHEF'S
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Romesco Sauce

heat the oven to 350 degrees. in a large bowl, toss the tomatoes, bell pepper,
Yields around 2 QTs
onion and garlic with 2 tbsp of the olive oil and the ancho chili powder. Place

the vegetables in a roasting pan and roast, turning as needed until soft,
-1/2 cup olive oil, plus extra for
about 25-30 minutes. Check the garlic because it cooks faster. Let cool, then
coating vegetables
peel and discard the vegetable skins.
-1 red bell pepper, seeded
in a small saucepan, heat 1 tbsp of the olive oil over medium. Add the almonds
-6 ripe tomatoes, stem removed
and cook, stirring until lightly browned, about 1 minute. Using a slotted
-1 Spanish Onion
spoon, transfer the almonds to a plate and return the pan to the heat. Add
-2 tbsp ancho chili powder
the bread to the pan and cook, stirring until lightly browned, about 1 1/2
-1/4 cup blanched almond or any minutes. Using a slotted spoon, transfer the bread to the plate. Combine

bread, almonds and roasted vegetables along with 7 tbsp of the olive oil, the
other whole nut
vinegar and paprika and blend until smooth. Season the Romesco Sauce with
-1 oz white bread, crust removed
salt.
-1 tbsp sherry vinegar

-1 tsp smoked paprika
Romesco Sauce is a favorite condiment from Spain. Famously paired with
-1 tsp chili flake charred and roasted leeks. It is versatile and can be used on seafood, beef
or chicken. You can also add it to dips, soups or stews. The flavor is deep,
-1/2 tbsp salt
smoky and robust. Consider adding this to your grilling repertoire.