ROMESCO SAUCE
About 2 ½ cups
To simplify this recipe slightly, you may skip the roasting step and use 1 cup canned whole tomatoes, drained, instead of fresh, ½ cup drained jarred roasted red peppers instead of fresh, and 1 garlic clove, minced, instead of the roasted garlic.
Position an oven rack 4 inches below the heat. Preheat the broiler. Line a rimmed baking sheet with foil and place on the baking sheet:
- 1 large red bell pepper
- 1 pound Roma or plum tomatoes, halved, cut sides up
- 4 to 6 unpeeled garlic cloves, to taste
Broil, turning the pepper occasionally, until the tomatoes are blackened in spots and the pepper is well blackened all over, about 15 minutes. The garlic will be done (charred and soft) before the pepper and tomatoes. Transfer the pepper to a bowl and cover with a plate. Let steam until cool enough to handle, then peel off the blackened skin, remove the stem, and scrape out the seeds. Peel the garlic cloves.
Meanwhile, add to a small heatproof bowl:
- 2 dried ñora chiles, or 1 dried ancho chile and 1 dried guajillo chile, stemmed and seeded
Cover with boiling water and soak for 15 minutes.
Add to a food processor and pulse until finely chopped:
- ½ cup hazelnuts, toasted
Drain the soaked chiles well and add them to the food processor along with the bell pepper, tomatoes, garlic, and:
- 1 to 2 tablespoons sherry vinegar, to taste
- 1 ½ teaspoons smoked paprika
- ½ teaspoon salt
Process into a chunky paste. With the machine running, slowly pour in:
- ½ cup olive oil
Season to taste with:
- Salt
Store, refrigerated, for up to 1 week.