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Home Cooking 7

Just the BEST Romesco Sauce! Hats Off to Boston's Own Jim Becker!!

opinionatedchef | Nov 28, 201111:10 AM


2 Red bell peppers roasted, peeled and seeded

2 ancho chiles, softened in hot water*; stems removed ,and seeded

2 plum tomatoes, roasted until slightly blackened

1 head of garlic roasted (many recipes for this)

2 small red onions roasted and peeled

3 T skinless hazelnuts toasted

3 T Skinless Almonds Toasted

1 Slice toasted bread

1 T Hot Spanish pimenton (La Vera brand preferred)

1/8 C Sherry Vinegar

3/4 C Olive Oil

salt and freshly ground pepper

In food processor grind almonds and hazelnuts; add everything else except oil, and pulse to a coarse consistency. Cut off the top of the roasted garlic and squeeze the pulp into the mixture. With the machine running, add the olive oil in a steady stream until the mixture makes a chunky paste. Season to taste with salt and pepper. Freezes well.

* Use hot water. Boiling water may cause bitterness.

*For a few years, Boston was most fortunate to have Becker's Spanish restaurant, Rauxa.

He served this romesco with batter fried seafood. I have never had a better romesco.

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