Makes 2 cups
|1||dried ancho or other mild chili pepper, stemmed and seeded|
|1||cup boiling water|
|1||small red bell pepper|
|4||tablespoons olive oil|
|½||cup whole blanched almonds|
|4||cloves garlic, sliced|
|½||teaspoon smoked Spanish paprika|
|1||can (15 ounces) whole tomatoes, crushed in a bowl|
|1||tablespoon sherry vinegar|
|Salt and black pepper, to taste|
1. In a bowl, combine the dried chili and water. Set aside for 15 minutes or until softened. Drain and chop.
2. Meanwhile, with tongs or a large kitchen fork, hold the bell pepper over a gas flame, turning occasionally, for 8 minutes or until the skin blackens. Or broil the pepper, turning often, for 8 to 10 minutes. Transfer
to a bowl and cover; cool. Peel off and discard the skin. Halve, stem, and seed the pepper. Cut into 1-inch
3. In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the almonds and cook, stirring, for 2 minutes, or until lightly golden. Reduce the heat and add the garlic. Cook, stirring, for 1 minute. Add the paprika and cook, stirring, for 1 minute more. Add the tomatoes, chili pepper, and bell pepper. Turn up the heat and simmer, stirring occasionally, for 10 minutes or until the mixture thickens. Remove from heat; cool.
4. In a food processor, work the tomato mixture, remaining 2 tablespoons of oil, vinegar, salt, and black pepper until the mixture is a coarse puree. Taste for seasoning and add more salt and black pepper, if you like. Reserve ¼ cup of the romesco sauce for the salad. Lisa Zwirn