Art is how we decorate space, Music is how we decorate time

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5 ancho chiles
2 T raw almonds
2 T blanched hazelnuts
1 1/4 c olive oil
1 slice country bread, 1″ thick
1/3 c San Marzano canned tomatoes
1 clove chopped garlic
1 T chopped parsley
1/2 lemon (for juicing)
splash of sherry vinegar
Kosher salt


Preheat oven to 375
Remove stems/seeds from ancho pod. Soak in warm water 15 mins. Strain and pat dry.
Toast nuts 8-10 mins until golden and aromatic
Pan fry the bread in 2T oil. Cut into 1″ cubes and let cool
Saute chiles in 2T oil for 2 mins.
Add tomatoes, season w/S&P. Cook 2-3 mins stirring often
In food processor, pulse together toasted nuts, garlic and bread until coarse.
Add chile/tomato mixture and process 1min
With machine running, add remaining 1c oil and process to a smooth puree (the romesco will ‘break’, no worries…)
Add parsley and season to taste with lemon juice, sherry vinegar and more salt.


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