Romesco

Step 1/8

Preheat oven to 350° F

Step 2/8

• 1 red bell pepper
• 6 plum tomatoes
• 1 Spanish onion, unpeeled
• 1 head garlic
• ½ cup extra-virgin olive oil

• oven

Brush pepper, tomatoes, onion, & garlic with oil. Roast until they’re soft, ~25 minutes. Remove and let cool.

Step 3/8

• 3 Ñora (or other) dried sweet chilies

While roasting, soak chilies in hot water.

Step 4/8

• ¼ cup blanched almond

Heat 1 tbsp of oil over low heat. Sauté almonds, ~1 minute. Set aside.

Step 5/8

• 1 slice white bread, crust removed

Raise the heat to medium, add bread. Cook until brown, ~30 sec/side. Set aside.

Step 6/8

When roasted veggies are cool: ① peel, core, & seed the pepper ② peel & core the tomatoes ③ peel the onion and garlic.

Step 7/8

Drain the chilies and seed.

Step 8/8

• 1 tbsp sherry vinegar
• 2 tsp sweet paprika
• 1½ tsp salt

• blender

Add everything to a blender, plus 7 tbsp of oil, and blend.