This sauce will keep for 2 weeks in the refrigerator. Try it on sandwiches and with cheese, eggs, grilled fish, and roasted meats.
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels.
Step 3
Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
Step 4
Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil and wait a minute. Fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.
Step 5
Return the pan to the stove over high heat. Add 2 tablespoons olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly. Turn off the heat, and leave the mixture in the pan.
Step 6
In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture, and process for 1 minute more.
Step 7
With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth purée. Don’t worry, the romesco will “break” or separate into solids and oil; this is normal. Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.
