Roasted Romesco Sauce

Course Dressings and Sauces

Ingredients in this Recipe

1 head of garlic
1 tablespoon dry sherry
2 poblano peppers (you can use any chili which hits between 1000 2000 on the Scoville scale http://ushotstuff.com/Heat.Scale.htm , such as Rocotilla, Passila, Mulato or Ancho you just want a bit of heat)
2 4 tablespoons water (if needed to thin the sauce)
3 tablespoons red wine vinegar
Kosher salt and ground black pepper to taste
Olive Oil
One one inch thick slice of good white bread, cut in cubes
Two large beefsteak tomatoes, cored
Two large red bell peppers
¼ cup almonds, blanched (whole, halved or slivered all work)
¼ cup hazelnuts, peeled
¼ cup oil (I use a mixture of hazelnut and almond oil because I happened to have them, but olive oil works well too.)
½ teaspoon Spanish smoked paprika

See Full Recipe at Food52