HAZELNUT ROMESCO

Hazelnut Romesco image

Provided by Christine Muhlke

Categories easy, condiments, dips and spreads, appetizer

Time 45m

Yield Makes 3 cups

Number Of Ingredients 14

Ingredients

1 tablespoon ancho chili paste (method below)
1 3-by-1-inch slice rustic white bread
1/2 cup extra-virgin olive oil
3/4 cup roasted hazelnuts
2 cloves smashed garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon paprika
2 red peppers, roasted and peeled juice reserved
1 tablespoon tomato paste
1 teaspoon sherry vinegar
1/4 cup cold-pressed hazelnut oil (see note above)

Steps:

To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams