• 1 dried ancho chili
• 1 thick slice crusty white bread
• 2-3 garlic cloves minced (substitute: 1 bunch green garlic)
• 1 tsp Spanish hot paprika
• 1/2 tsp Spanish mild/sweet paprika
• 1/4 cup lightly toasted almonds
• 1/4 cup lightly toasted walnuts
• 1 large tomato peeled, seeded and diced (substitute: 1/2 cup chopped drained canned tomatoes)
• 1 tsp red wine vinegar
• 1 cup chicken stock, dry white wine, water or a combination
• 1 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)

Directions

1. Pour a couple of cups of boiling water over chile, cover and leave to hydrate for a few minutes. Drain and remove seeds and stems.
2. Toast nuts in pan until lightly browned on both sides.
3. Heat 2 Tbs oil in pan and fry bread to a golden color, check at 1 minute, should take 2-3 on each side. Put bread on paper towel and set aside.
4. Place de-seeded chili in food processor with chile, garlic, paprika, nuts and bread and process into a fine, moist paste.
5. Add tomatoes along and vinegar and process smooth. Salt to taste.
6. With motor running, add remaining olive oil from top of tube in a slow stream and process into a thick, pourable sauce.
7. Bring stock/wine/water combo to a simmer. Stir in romesco base and taste for salt. Cover and set aside for 30 minutes. The bread crumbs will swell and soften adding texture.
8. If necessary, adjust sauce consistency using a teaspoon of ancho soaking water.

Serves 4.

Inspired and adapted from Zuni Café Cookbook by Judy Rodgers.

Related posts:

• Panzanella (Bread Salad)
• Easy Homemade Bruschetta (crunchy garlic and olive oil bread)
• Persimmon and Cranberry Sauce
• Potato Dill Sauce
• Warm Butternut and Chickpea Salad with Tahini

Related Tags: