Jim Becker’s ROMESCO SAUCE
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.