Romesco Sauce

Name: Romesco Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 16
Ingredients: 2 or 3 tomatoes (5 1/5 ounces or 150g each), cored; 1 medium head garlic, unpeeled, split in half; 1 ounce (30g) dried ñora peppers (about 4) or ancho chili peppers (about 3); 1 slice toasted or stale bread (1 1/2 ounces; 40g), any thick and heavy crusts removed, bread broken into small pieces; 1 tablespoon (15ml) red wine or sherry vinegar, plus more if desired; 1/2 cup skinned and toasted almonds and/or hazelnuts (2 3/4 ounces; 80g); 2 tablespoons (30ml) extra-virgin olive oil, plus more if desired; Kosher salt

Prep 30m

Cook 1h

Total 1h 30m

This Romesco Sauce recipe features roasted tomatoes, garlic, and dried ñora peppers, blended with toasted almonds, vinegar, and olive oil for a rich and nutty Spanish-style sauce. Serve with grilled meats, vegetables, or as a dip for a burst of flavor!