Romesco Sauce (spain)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 small ancho chili, can also use dried spanish chili aka nyora
• 1 large garlic clove, crushed
• 1/4 teaspoon dried chili pepper flakes
• 1 1/2 ounces hazelnuts, toasted
• 1 ounce blanched almond, toasted
• 1 large tomato, skinned, deseeded and chopped
• 1 tablespoon chopped parsley
• 1 tablespoon red wine vinegar
• 3 1/2 fluid ounces extra virgin olive oil
• salt and pepper

Recipe

• 1 soak the chilli in warm water for 30 minutes until rehydrated, drain, pat dry and chop roughly, transfer to a food processor with the garlic, chilli flakes, nuts, tomato and parsley to form a rough paste.
• 2 blend in the vinegar and enough oil to form a smooth pesto-like paste. season with salt and pepper to taste. spoon into a bowl and cover the surface with clingfilm.
• 3 serve with grilled seafood, paricularly prawns and squid. this sauce can be kept chilled in the refrigerator for up to 4 days.