Romesco

Name: Romesco
Yield: makes about 1 cup
Ingredients: 1/4 cup blanched almonds or hazelnuts; 2 medium or 1 large tomato, peeled, seeded, and roughly chopped; 1 small dried chile or cayenne to taste; 1 garlic clove, peeled, or more to taste; 1/2 cup extra virgin olive oil, or to taste; Salt to taste; 2 tablespoons sherry or other vinegar

December 14, 2011

There is no definitive source for how to make romesco, the sauce served with Zarzuela (page 270) and many other Spanish seafood dishes (you can serve it with any simple fish dish you like). I’ve had it cooked and uncooked, and I like it better raw, which may be due in part to the lack of hassle, but I also like the fresher flavor. If you can find a fragrant dried chile, like a pasilla, by all means use it.

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