Romesco is a Spanish condiment, its mixture of toasted nuts and garlic combined with roasted peppers that give it a spicy sweet flavor. This flavor combo is perfect served with pan roasted or sautéed rockfish with a crispy skin.
I like to add smoked paprika to my romesco for a little smoky kick.
Romesco Sauce with Pan Roasted Almonds
Ingredients
- 1 cup fresh bread cut into cubes
- 1/3 cup sliced almonds blanched
- 5 garlic cloves
- 1 pound plum tomatoes seeded and chopped
- 1 Anaheim or Hatch chile roasted, skinned, seeded, and chopped
- 1/4 cup extra virgin olive oil
- up to 1/4 cup red wine vinegar begin with 2 to 3 tablespoons
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- Pepper to taste
Instructions
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Oil a large frying pan lightly. Add in the almonds and cook them over medium high heat until they are roasted in the pan, stirring frequently. Add in the chopped garlic, and cook another minute more. Remove from heat.
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Place the pan roasted almonds and garlic along with the rest of the ingredients in a food processor, adding in 2 tablespoons of red wine vinegar. Blend until you get the desired consistency, adding in additional red wine vinegar if it is too thick.