Name: Romesco Sauce
Cook time: 20 min
Total time: 40 min
Yield: Makes about 1 1/2 cups
Ingredients: 1 large tomato (1/2 lb), cored; 1 (1/2-oz) dried ancho chile*; 1/3 cup extra-virgin olive oil; 2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm; 2 tablespoons blanched almonds; 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes; 2 large garlic cloves, sliced; 1/8 teaspoon dried hot red pepper flakes; 1/4 cup drained bottled pimientos, rinsed; 2 tablespoons water; 1 tablespoon red-wine vinegar; 1/4 teaspoon salt, or to taste

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Romesco SauceMikkel Vang

This dip is our version of a Catalan sauce that has many variations and tastes great with almost any type of grilled meat or fish. It's worth the extra trouble to use hazelnuts (which need peeling), as well as almonds. Even though 2 tablespoons of hazelnuts seems a small amount, they round out the flavor of the sauce.

Cooks' note:

Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. *Available at Latino markets, many supermarkets, and kitchenmarket.com.

Recipe notes

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