Cal's Romesco

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 1/2 cup olive oil
• 1/2 cup garlic clove
• 2 red bell peppers (roasted, peeled, and seeded)
• 3 roma tomatoes, roasted and seeded
• 2 dried ancho chiles (soak in hot water until soft, seeded)
• 2 slices bread, remove crust and cut into small cubes
• 1/2 cup milk
• 1/2 cup red wine vinegar
• 1/2 cup red wine
• 1/2 cup shelled hazelnuts (can substitute blanched almonds)
• 2 tablespoons honey
• salt and pepper

Recipe

• 1 method:.
• 2 soak bread in milk.
• 3 heat the olive oil in a large sauté pan over high heat until smoking.
• 4 separately sauté the garlic and ancho chilies until lightly browned.
• 5 remove each ingredient with a slotted spoon as it's done.
• 6 deglaze the pan with the vinegar and red wine.
• 7 drain milk from bread.
• 8 place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
• 9 add the hazelnuts and process until finely chopped.
• 10 salt and pepper to taste.