Hazelnut Romesco Sauce

This rich sauce is the perfect accompaniment to grilled and broiled vegetables or to accompany savory vegetable entrees.

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Directions

Put the ancho chiles in a small saucepan and cover with cold water. Bring to a boil over high heat, then immediately remove the pan from the heat. Let the chiles steep for 20 minutes. Strain the chiles from the water. Reserve some of the soaking liquid to adjust the consistency of the sauce.

Put the roasted red pepper, hazelnuts, olive oil, tomato paste, vinegar, garlic, paprika, and cayenne in a blender. Puree to a smooth consistency, adding a bit of the chile soaking liquid, if necessary, to puree the sauce and reach a soft, saucelike consistency (about the same consistency as mayonnaise). Place in a covered container, refrigerate, and allow to rest  overnight to develop the best flavor. Adjust the seasoning with salt before serving

This recipe is from The Culinary Institute of America's Vegetables, which is available for purchase at bookstores nationwide.

Ingredients

Makes 2 cups

2 ancho chiles (dry)
Cold water as needed
2 cups chopped roasted red bell pepper
2 cups chopped hazelnuts, skinned
2/3 cup olive oil
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp minced garlic
1 1/2 tsp Spanish paprika
1/4 tsp cayenne pepper
Salt as needed

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