Romesco Sauce (Salsa Romesco)

Method10 steps

1. 1

   Step 1: Choose one pepper-hydration route. For the quicker route, cover all 3 dried ñora peppers with water in a saucepan, bring to a boil and boil for 15 minutes until softened. Skip the overnight-soak action if using this route.

   Quick-boil ñora peppers · 15 minUses 3 dried ñora peppers · Water, enough to cover the dried peppers for the selected hydration route

2. 2

   Step 2: Alternative to the quick boil: cover the same 3 dried ñora peppers with water and soak overnight in the refrigerator, until softened. Skip this action if you boiled them.

   Uses 3 dried ñora peppers · Water, enough to cover the dried peppers for the selected hydration route

3. 3

   Step 3: Drain the softened peppers from whichever hydration route you chose. Discard their hydration water, then remove and discard the stems and seeds. Set the softened pepper flesh aside.

   Uses Peppers from the quick-boil route, if chosen · Peppers from the overnight-soak route, if chosen

4. 4

   Step 4: When ready to toast and roast, preheat the oven to 400°F (about 204°C). Slightly stale bread is suitable; if possible, use bread you have let dry out for a few hours in advance.

5. 5

   Step 5: Toast both bread slices in the oven until golden brown. Let them cool, remove and discard the crusts, then cut the toasted centers into small cubes.

   Uses 2 slices hearty white bread

6. 6

   Step 6: Cut a few small slits in the plum tomatoes and put them on a roasting tray with the whole head of garlic (1 head). Drizzle the tomatoes with a little of the measured 1 cup olive oil, keeping the rest for blending. Roast at 400°F (about 204°C) for about 35 minutes, until the tomatoes and garlic are softened.

   Roast tomatoes and garlic · 35 minUses 5 ripe plum tomatoes · 1 head garlic · A little of the measured 1 cup olive oil, for the tomato drizzle

7. 7

   Step 7: Put all 25 blanched hazelnuts and 25 blanched almonds on a baking sheet. Roast in the heated oven for about 5 minutes, moving them around every couple of minutes and watching closely. Take them out as soon as golden and fragrant.

   Toast the nuts · 5 minUses 25 raw blanched hazelnuts · 25 raw blanched almonds

8. 8

   Step 8: Let the roasted tomatoes, garlic and toasted nuts cool enough to handle and blend. Squeeze or peel the softened garlic cloves out of their papery skins, discarding the skins. Keep the roasted tomatoes and their pan juices for the sauce.

   Uses Roasted tomatoes, garlic and retained pan juices · Toasted hazelnuts and almonds

9. 9

   Step 9: Blend the softened pepper flesh, toasted bread cubes, cooled roasted tomatoes and peeled garlic with their pan juices, all the toasted nuts, 2 tbsp of the chosen vinegar and the olive oil remaining from the measured cup. Blend until evenly mixed but still textured. Taste, then add salt, optional cayenne and the optional extra vinegar only as needed.

   Uses All prepared pepper flesh, with stems, seeds and hydration water discarded · Toasted centers from the two bread slices · All cooled roasted tomatoes, peeled garlic, retained pan juices and toasted nuts · 2 tbsp sherry vinegar (or red wine vinegar) · Olive oil remaining from the single measured 1 cup stock · Salt, to taste · Ground cayenne pepper, to taste (optional) · Additional sherry vinegar (or red wine vinegar), only if needed to taste

10. 10

    Step 10: Use the romesco as a dipping sauce or spread. Promptly refrigerate the remaining sauce in an airtight container at 4°C/40°F or below and use within 4 days; freeze portions for longer storage.

    Uses Finished romesco sauce