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Name: Romesco Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: bread Toasted; 1/4 c Hazelnuts toasted, skinned; 4 tb Extra-virgin olive oil; 3 Dried ancho chiles; 1 ts jalapeno Finely chopped; 1 tb Red-wine vinegar; 1/2 ts Salt; 2 lg Tomatoes; 1/4 c almonds Blanched; toasted; 4 tb Extra-virgin olive oil; 1 tb Garlic chopped

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INGREDIENTS

bread ; Toasted
1/4 c Hazelnuts ; toasted, skinned
4 tb Extra-virgin olive oil
3 Dried ancho chiles
1 ts jalapeno ; Finely chopped
1 tb Red-wine vinegar
1/2 ts Salt
2 lg Tomatoes
1/4 c almonds ; Blanched; toasted
4 tb Extra-virgin olive oil
1 tb Garlic ; chopped

Servings

INSTRUCTIONS

Friday someone asked about a sauce someone sold in baby-food jars - I got home & my new "Ladies Home Journal" was waiting for me - inside they had recipes "Taste of the Mediterranean" - heres a recipe that sounds (and looks) like what you may be talking about: Spain: A classic sauce from the coastal region of Catalonia, Romesco is a finely ground mixture of nuts, dried chiles, tomatoes, garlic and fried bread cubes. Its a great sauce for grilled fish, pork or beef. Soak ancho chiles in enough hot water to cover. Let stand until chiles have softened, 20 minutes. Drain. Remove seeds and chop. Meanwhile, heat oven to 350-deg F. Place tomatoes and 2 TBS extra-virgin olice oil in an ovenproof skillet. Bake tomatoes until skins begin to peel, 15-to-20 minutes. Remove from sillet. Cool. Discard skins and coarsely chop, reserving juice. Transfer tomatoes and juice to bowl. Heat 2 TBS virgin olive oil in same skillet over medium heat. Add reserved anchos and jalapeno. Cook until jalapeno softens, 5 minutes. Transfer chile mix to bowl with tomatoes. Wipe out skillet and heat remaining extra-virgin olive oil over medium-high heat. Add bread and cook 1 to 2 minutes per side, until oil is absorbed and slices are golden. Cool slightly, then cut into small pieces. Puree garlic with tomatoes mixture in blender until smooth. Add Almonds, hazelnuts and bread; puree, scraping down the sides of blender with rubber spatula. Add vinegar, remaining 2 TBS virgin olive oil and 1/2 tsp salt, blending until smooth Makes 2 cups. Serve with toasted bread. Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" on Jul 11, 1999, converted by MM_Buster v2.0l.

NOTES

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Romesco Sauce Recipe

bread Toasted
1/4 c Hazelnuts toasted, skinned
4 tb Extra-virgin olive oil
3 Dried ancho chiles
1 ts jalapeno Finely chopped
1 tb Red-wine vinegar
1/2 ts Salt
2 lg Tomatoes
1/4 c almonds Blanched; toasted
4 tb Extra-virgin olive oil
1 tb Garlic chopped

Friday someone asked about a sauce someone sold in baby-food jars - I got  home & my new "Ladies Home Journal" was waiting for me - inside they had  recipes "Taste of the Mediterranean" - heres a recipe that sounds (and  looks) like what you may be talking about:    Spain: A classic sauce from the coastal region of Catalonia, Romesco is a  finely ground mixture of nuts, dried chiles, tomatoes, garlic and fried  bread cubes. Its a great sauce for grilled fish, pork or beef.    Soak ancho chiles in enough hot water to cover. Let stand until chiles have  softened, 20 minutes. Drain. Remove seeds and chop.    Meanwhile, heat oven to 350-deg F. Place tomatoes and 2 TBS extra-virgin  olice oil in an ovenproof skillet. Bake tomatoes until skins begin to peel,  15-to-20 minutes. Remove from sillet. Cool. Discard skins and coarsely  chop, reserving juice. Transfer tomatoes and juice to bowl.    Heat 2 TBS virgin olive oil in same skillet over medium heat. Add reserved  anchos and jalapeno. Cook until jalapeno softens, 5 minutes. Transfer chile  mix to bowl with tomatoes.    Wipe out skillet and heat remaining extra-virgin olive oil over medium-high  heat. Add bread and cook 1 to 2 minutes per side, until oil is absorbed and  slices are golden. Cool slightly, then cut into small pieces.    Puree garlic with tomatoes mixture in blender until smooth. Add Almonds,  hazelnuts and bread; puree, scraping down the sides of blender with rubber  spatula. Add vinegar, remaining 2 TBS virgin olive oil and 1/2 tsp salt,  blending until smooth    Makes 2 cups.    Serve with toasted bread.    Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"  <sharen.rund.bloechl@lmco.com> on Jul 11, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (1014g)
Recipe Makes: 1

Calories: 4272
Calories from Fat: 4158 (97%)

Amt Per Serving		% DV

	Total Fat 462g	616 %
	Saturated Fat 64.4g	322 %
	Monounsaturated Fat 227.9g
	Polyunsanturated Fat 148.3g
Cholesterol 0mg		0 %
Sodium 31.5mg		1 %
Potassium 1752.2mg		46 %
Total Carbohydrate 41g		12 %
	Dietary Fiber 13g	52 %
	Sugars, other 28g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4272

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