Mexican Style Romesco Sauce

Toasted and roasted-two of my favorite flavors. This sauce is deep, rich with a smoky back heat. It is not overly spicy. If you are a hot head, you can always add some chipotle peppers to this. I think I’m going to use this sauce on everything this week, so watch out!

Ingredients (makes 3 cups):

2 slices whole grain bread, toasted

½ cup sliced almonds

2 dried Ancho chilies

1 dried New Mexico chile

2 cups hot tap water

1 large onion, sliced into quarters

3 medium tomatoes cut into quarters

2 garlic cloves

1 Tablespoon vegetable oil

1 (7 ounce) jar roasted red peppers, drained

Salt to taste (I used 2 teaspoons, but your taste is probably different)

Directions:

Tear the toast into chunks and set aside. Heat a dry skillet on medium heat and add the almonds. Toast the almonds until golden and fragrant, about 6 to 8 minutes, shaking the pan occasionally. Remove to a small bowl and set aside.

Using the same skillet, turn the heat up to medium high. Pop the tops off the dried chiles (discard the tops) and shake out the sides. Toast them in the skillet about 3 minutes per side. Put the chiles in a bowl and add the hot water. Let soak for 15 to 45 minutes.

Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil and put the onion quarters, tomato quarters and whole (peeled) garlic cloves on the sheet. Toss with the oil and roast for about 20 minutes, tossing them halfway through.

Get out your blender or food processor. Add the toast, almonds, chiles (drained, but reserve the liquid), onions, tomatoes, garlic (along with the juices from the baking sheet) and roasted red peppers. Give it a whirl until the sauce is blended thoroughly. You may need to add some/all of the reserved chili soaking water for a smooth blend (I needed about ½ to ¾ cup). You also may have to work in batches. An alternative would be to put everything into a large mixing bowl and take the hand blender to it. I love when I get to use power tools in the kitchen!

Taste and add salt to your liking. Store in the refrigerator and it should keep about 5 days.