Stonepass Romesco

Ingredients

• Ancho Chile — 1 small ancho chile, seeded
• Hazelnuts — 3 Tbsp hazelnuts (45 ml)
• Bread — two 1/2-inch-thick slices baguette, toasted and torn
• Almonds — 3 Tbsp roasted almonds (preferably Marcona), coarsely chopped (45 ml)
• Garlic — 1 garlic clove, chopped
• Tomato — 2 plum tomatoes—peeled, seeded and coarsely chopped
• Red Pepper — 1 roasted red pepper from a jar, cut into 1-inch pieces
• Sherry Vinegar — 1/2 Tbsp sherry vinegar (7.5 ml)
• Olive Oil — 1/4 cup extra-virgin olive oil (60 ml)
• Parsley — 1 Tbsp chopped flat-leaf parsley (15 ml)
• Salt — salt (2 g)
• Pepper — freshly ground black pepper (0.5 g)

Method

1. This sauce needs a blender — the jar is for storing it, not making it.
2. Combine measured ingredients and blend until smooth.
3. Taste and adjust salt and acid.

FAQ