Traditional Romesco

Name: Traditional Romesco
Yield: Serves 8 (Makes about 2 cups)
Ingredients: ¾ ounce dried ñora, chiles, stemmed, seeded, and torn into large pieces; 4 , plum tomatoes, cored and halved lengthwise; 6 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 1 teaspoon, table salt, divided; 1 (2-inch) piece, baguette (1 ounce), cut into 3 slices; ¼ cup, whole blanched almonds; 6 , garlic cloves, lightly crushed and peeled; 4 teaspoons sherry or, red wine vinegar, plus extra for seasoning

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Appears in Cook's Country August/September 2023

Side Dishes

Vegetables

This dipping sauce pairs delightfully with our grilled scallions.

SERVES8 (Makes about 2 cups)

TIME1¼ hours

WHY THIS RECIPE WORKS

This earthy, fruity, tangy sauce, made from a blend of dried chiles (known as ñoras), tomatoes, garlic, nuts (usually almonds or hazelnuts), bread, olive oil, and vinegar, is a classic of Catalan cuisine. It's traditionally served as a dipp...

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