Romesco Sauce

This is The Chef’s personal favorite and is, I’m told, “good on anything.” And due to his enthusiasm he best be about the biznis of making me this sometime in the near future.

2 red bell peppers, roasted, peeled and seeded 2 dried ancho chilies, softened in hot water, drained, stemmed and seeded 2 plum tomatoes, roasted until slightly blackened 2 red onions, roasted and peeled 6 tablespoons of hazelnuts, ( really any nut will work, pine nuts, walnuts, etc.) toasted 1 slice of toasted white bread 1 tablespoon paprika 2 tablespoons sherry vinegar 1 bulb garlic, roasted 3/4 cup olive oil salt and pepper to taste

1. In a food processor, add everything except oil and garlic. Pulse to a coarse puree.

2. Cut off the top of the roasted garlic and squeeze the pulp into the mixture in the food processor. With the machine running, add the olive oil in a thin, steady stream until the mixture forms a chunky paste. If it comes out too thick, add a little water. Season with salt and pepper.