Spanish Romesco Sauce
1 ½ dried red Guajillo chile, seeds removed
2 c. chicken stock
1 c. red wine vinegar
1 to 1 ½ c. olive oil, divided
4 slices French / baguette bread, 1/4” thick OR plain breadcrumbs, to taste
2 large tomatoes, seeded and chopped
1 c. sliced almonds, lightly toasted
2-3 roasted red peppers, peeled and seeded
6-8 garlic cloves, minced
Salt to taste
Optional Garnish: sliced almonds, parsley, etc.
Grilled Mediterranean Vegetables / Shrimp / Chicken
Place the Guajillo chile, stock and vinegar in a saucepan and simmer for 30 minutes. Drain the chiles, reserving the liquid.
Heat about ½ c. of the olive oil in a nonstick skillet over medium heat and fry the bread on both sides until golden brown. Remove and reserve the bread. (If using bread crumbs, skip this step.)
Add the chopped tomato to the oil in the skillet. Saute the tomato for a few minutes, or until the peels begin to release and they soften. Reserve with the oil and set aside to cool.
Place the guajillo chiles, optional fried bread, tomatoes with oil, almonds, bell pepper, garlic and a pinch or two of salt in the workbowl of a food processor. Process until well mixed but slightly chunky with some texture. If using breadcrumbs, add now, a little at a time, until slightly thickened. Add salt and pepper to taste. (Sauce can be made several days in advance and kept in the refrigerator. Bring to room temperature or heat slightly before serving.)
Serve with grilled vegetables, potatoes, shrimp, chicken … or on sandwiches or crostini.
Makes about 3 cups.
1 lb. ripe tomatoes
½ green bell pepper
½ small red onion
½ t. salt
Soup – Part 1:
2 lbs. tomatoes, cored
½ small cucumbers, peeled & seeded
½ medium green bell pepper, cored
½ small red onion (about 3 oz.)
2 garlic cloves
1 small serrano chile, seeded & halved
1 ½ t. Kosher salt
Soup – Part 2:
1 slice white sandwich bread, crusts removed, torn into 1” pieces
½ cup extra virgin olive oil, plus more for serving
2 T. sherry vinegar, plus extra for serving
2 T. minced fresh herbs: parsley, chives, basil
Ground Black pepper
Cut garnish veggies into ¼” dice. Toss with ½ t. salt and transfer to a fine-mesh strainer set over a bowl. Set aside for 30-60 minutes.
Meanwhile, rough chop “Soup Part 1” ingredients. Add Kosher salt and combine in a bowl. Set aside.
Add bread pieces to liquid from drained garnish veggies (there should be about ¼ cup), and soak 1 minute. Add soaked bread and any remaining liquid to rough chopped “Soup Part 1” veggies. Toss to combine.
Transfer half of vegetable-bread mixture to a blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Optional: Strain soup through a fine-mesh strainer, pushing on solids. Repeat with remaining veggie-bread mixture.
Stir vinegar into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Taste and adjust seasonings. Garnish soup with minced veggies, or stir some into soup for a chunkier gazpacho. Drizzle additional olive oil and sherry vinegar on top, if desired.
Recipe from Cook’s Illustrated
Learn how to make these recipes by watching the cooking class below