Cal's Romesco

READY IN: 55mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Method:.
  • Soak bread in milk.
  • Heat the olive oil in a large sauté pan over high heat until smoking.
  • Separately sauté the garlic and ancho chilies until lightly browned.
  • Remove each ingredient with a slotted spoon as it's done.
  • Deglaze the pan with the vinegar and red wine.
  • Drain milk from bread.
  • Place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
  • Add the hazelnuts and process until finely chopped.
  • Salt and pepper to taste.
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