Gusto
Gusto

Romesco Sauce

Fish the Dish

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  • Serves:

    4

Ingredients

  • 4 roma tomatoes, cored and diced
  • 2 cloves garlic, minced
  • 2 dried ancho chilies
  • 1/3 cup (80 ml) blanched almonds
  • 2 tbsp (30 ml) olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 1 tsp (5 ml) crushed dried red peppers
  • salt, to taste
  • 2 slices firm white bread, cut into small pieces

Directions

  1. Preheat oven to 350F (180C).
  2. Toast almonds in oven for 8-10 minutes, and remove from the oven.
  3. While almonds are toasting, soak the dried ancho chilies in boiling water for 5-6 minutes, or until they are soft, and place in ice water.
  4. Remove the seeds from the chilies and cut into small pieces.
  5. Heat oil in frying pan over medium-high heat.
  6. Add tomatoes, chilies and garlic and cook for 5-6 minutes.
  7. Add almonds, vinegar and red pepper flakes and cook for 2-3 minutes.
  8. Add bread and salt and stir.
  9. Remove from the heat and place into a food processor.
  10. Blend until the texture is smooth, slowly add water if texture is too thick.
  11. Reserve in a bowl and cool.
  12. Serve with razor clams with pink pepper and tarragon (see recipe).
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