Romesco Sauce – Raichlen

Direct grilling 1. Cover the chilies with warm water in a baking bowl and soak for about

soak for about half an hour.

Drain the chilies, keeping the soaking water. Dry the chilies with kitchen towels. If you want the sauce to be more moderate, remove the seeds.

Heat the broiler on the highest setting. 4.

When the grill is ready, preheat a vegetable grill for about 5 minutes. Brush the peppers and tomatoes with oil and grill for a total of 10-15 min until the skin is dark all around. Turn the garlic, almonds and onions in a small baking dish in 2 tbsp. oil to the other side, then place on the hot vegetable grate and grill until appetizingly browned and fragrant: the almonds 1-2, the vegetables 4-8 min Turn to the other side with a grill turner. Brush both sides of the bread with oil and toast each side for 1-2 min until nicely browned. Grill the soaked and drained chilies for about 20 sec. on each side until crispy. Lift grilled bread, almonds, vegetables and chillies onto a plate and cool. 5.

Scrape very dark skin from peppers and tomatoes, remove stems and seeds from peppers. Put the tomatoes in a hand blender form and grind finely. Add onions, peppers, garlic, bread, chilies, almond kernels, parsley, vinegar, bay seasoning, olive oil left over, salt and pepper. Grind to a smooth paste, adding enough of the soaking water to make a pourable sauce.

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