Salsa Romesco

Name: Salsa Romesco
Yield: makes about 1 cup
Ingredients: 5 red bell peppers; 3/4 ounce hazelnuts (about 22 nuts); 3/4 ounce almonds (about 18 nuts); 6 tablespoons extra-virgin olive oil, plus more as needed; 1/2 ounce bread (about 3 thin slices from a baguette); 2 1/2 tablespoons red wine vinegar; 1 teaspoon kosher salt, plus more to taste; 3 cloves of Garlic Confit (page 38; optional); 2 small garlic cloves or 1 large clove, minced or grated (about 1 1/2 teaspoons); 1/2 teaspoon cayenne

January 26, 2012

Romesco is a Catalan condiment traditionally made of fried bread and dried peppers, and served with seafood. We make our Romesco using roasted red peppers because we love their charred, sweet flavor. We serve it with mozzarella because we love the way it contrasts with the mild flavor of the cheese—and because we are a mozzarella restaurant! If you happen to have Garlic Confit, use it in this recipe; but if not, your Romesco will still be delicious without it.

Recipe notes

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