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Romesco

(recipe, Caroline Cummins)

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Ingredients

1. 1 dried "New Mexico"-style large red pepper (see Note)
2. ½ dried red chile pepper, seeds removed
3. ½ cup red-wine vinegar
4. 1 cup water
5. ¾ cup olive oil
6. 2 slices crusty artisanal-style bread, cut ¼-inch thick
7. 1 large tomato, skin removed and chopped
8. ¼ cup blanched almonds, lightly toasted
9. 6 cloves garlic, peeled and chopped
10. Salt to taste

Steps

1. In a small saucepan, place the dried peppers, vinegar, and water. Bring to a boil, then simmer for 5 minutes. Drain and cool.
2. In a skillet, heat ¼ cup of the oil. Fry the bread slices until golden-brown on both sides. Remove bread and set aside. In the same oil, sauté the chopped tomato for 3 minutes.
3. In a processor or blender, place the cooked peppers, fried bread, and tomatoes, the oil that the bread and tomatoes were cooked in, and the almonds, garlic, remaining oil, and a pinch of salt. Pulse until blended but not puréed, with small pieces still remaining.
4. Empty into a bowl and season to taste with salt. Keep at room temperature until ready to use.

Note

Culinate editor's note: If you can't find a New Mexican chile pepper, look for large dried chile peppers labeled "ancho," "pasilla," or "Anaheim."