Name: Romesco Sauce
Yield: Makes about 1 cup (8 oz/250 g)
Cuisine: Spanish
Ingredients: Dried ñora, ancho, or pasilla chiles; Canola oil, for brushing; White wine, 2 tablespoons; Salt and freshly ground pepper; Sherry vinegar, 2 tablespoons; Slivered blanched almonds, ¼ cup (1 oz/30 g); Yellow onion, 1, quartered; Plum tomatoes, 2, quartered and seeded; Red bell pepper, 1, quartered lengthwise and seeded; Garlic, 4 cloves; Spanish smoked paprika, 2 teaspoons

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Romesco sauce, spicy and thickened with almonds, is a versatile spanish condiment for many grilled foods, including fish and vegetables. Spoon it atop fennel or halibut, spread it on a sandwich, or serve as a flavorful dip or topping for grilled bread.

Ingredients

Dried ñora, ancho, or pasilla chiles
Canola oil, for brushing
Red bell pepper, 1, quartered le

Method

In a bowl, combine the chiles and warm water to cover and let stand until soft and pliable, about 10 minutes. Remove the chiles from the soaking water, reserving the water. Pat the chiles dry, then halve and seed them.

Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Brush a grilling basket with oil, then brush the chiles, bell pepper, tomatoes, onion, and

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