Salsa Romesco

from "Mediterranean Vegan Kitchen" by Donna Klein; p. 28

Makes 1 1/2 cups

Ingredients:

  • 1/4 c. blanched almonds
  • 1/4 c. hazelnuts
  • 2 large cloves garlic, chopped
  • 1 small dried hot red chile pepper, crushed
  • 2 medium vine-ripened tomatoes (about 6 oz. each), peeled, quartered, and seeded
  • 1 tsp sweet paprika
  • 1/4 tsp coarse salt
  • 1 to 1 1/2 T red wine vinegar
  • 2 T chopped fresh parsley

Instructions:

  1. Preheat oven to 350F.  Spread the nuts on an ungreased light-colored baking sheet and toast until lightly golden and fragrant, about 7 to 10 minutes, stirring once.  Immediately remove from the baking sheet and let cool slightly.  Rub the hazelnuts in a damp kitchen towel to remove most of their skins.
  2. Place the nuts, garlic, and chile in a food processor fitted with the metal S blade; process until finely ground.  
  3. Add the tomatoes, paprika, and salt.  Process until smooth paste is formed.
  4. With the motor running, add the oil in a thin, steady stream.  
  5. Add the vinegar to taste, pulsing to combine.
  6. Transfer to a bowl and stir in the parsley.
  7. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.  Serve at room temperature.

Advanced Preparation.  The sauce can be stored, covered, in the refrigerator for up to 2 days.  Bring to room temperature before serving.