Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use on pizza, atop grilled fish or chicken, or tossed with pasta. I'm making it a point to serve romesco more often; to do the same, get the recipe after the jump.
1 dried mild chile, such as Ancho Makes about 1 1/2 cups.
½ cup olive oil
1 slice white bread
1/3 cup almonds, toasted
1 ½ teaspoons minced garlic
1 roasted red pepper, peeled and seeded
1 teaspoon smoked paprika
Pinch salt and pepper
2 tablespoons red wine vinegar
1 dried mild chile, such as Ancho
Makes about 1 1/2 cups.