Romesco

Romesco is a Catalonian sauce traditionally made from Spanish Nora peppers which are pickled for piquillo peppers.  There is usually a mix of nuts, like almonds and hazelnuts, which is a throwback to Spain’s Moorish past.

Romesco is a great sauce for seafood, chicken and vegetables.  And in Spain, it seems to always dress calçot. A onion-like allium, I substitute it for charred green garlic.

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Ingredients
3 pasilla chilies
6 plum tomatoes
1 red bell pepper
1/2 onion, cut in half
garlic clove
1/4 cup Extra virgin olive oil
salt and pepper
grapeseed oil
6 cubes bread, toasted
1/4 c slivered almonds, toasted
1/4 c slivered almonds, toasted
1 teaspoon sweet paprika
1 1/2 teaspoon Espellete pepper

Method

1. Char Pasilla chilies in a dry saute pan.
2. Place tomatoes, bell pepper, onion, garlic on a roasting pan and sprinkle with olive oil and salt and pepper. Roast one hour.
3. Toast bread, almonds and hazelnuts
4. Blend all ingredients

Uses

1. Served with grilled fish.
2. Dollop on vegetables
3. Thicken a misestrone-style soup
4. Serve on eggs with feta cheese and greens.