CAL'S ROMESCO

Cal's Romesco image

Provided by Chef Michael Callah

Categories Sauces

Time 55m

Yield 5 cups

Number Of Ingredients 12

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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 white 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

Steps:

Method:.
Soak bread in milk.
Heat the olive oil in a large sauté pan over high heat until smoking.
Separately sauté the garlic and ancho chilies until lightly browned.
Remove each ingredient with a slotted spoon as it's done.
Deglaze the pan with the vinegar and red wine.
Drain milk from bread.
Place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
Add the hazelnuts and process until finely chopped.
Salt and pepper to taste.