Romesco sauce originated in the Spanish port city of Tarragona sometime between the 15th-18th century. It was originally eaten by fishermen to flavor their daily catch. This version is streamlined for the weeknight kitchen.
Ingredients
- 4 Ancho chiles, stemmed and seeded
- 4 sun-dried tomatoes
- ¼ -½ cup water, as needed
- ½ cup canned chopped, fire-roasted tomatoes
- ⅓ cup extra-virgin olive oil
- ½ cup coarse bread crumbs
- 6 large garlic cloves, halved lengthwise
- ¾ cup blanched almonds
- 1 roasted red bell pepper, seeded and chopped
- 1 tsp sweet paprika
- 2 tbsp sherry vinegar
- 2 tbsp minced parsley
- Salt and pepper, to taste
Preparation
- In a food processor, combine the ancho chiles, sun-dried tomatoes, canned tomatoes, bread crumbs, olive oil, garlic, almonds, bell pepper, paprika, sherry vinegar, parsley, and a generous quantity of salt and pepper. Purée until smooth.
- Transfer to a medium bowl. Garnish with additional parsley, if desired.
