Romesco Sauce

Preparation

1. Preheat oven to 375°F.
2. Coat a baking sheet with cooking spray. Arrange chiles, baguette slices, garlic cloves, tomatoes and bell pepper halves, cut-side down, on the prepared baking sheet and set in the oven. Toast the chiles until fragrant, about 5 minutes. Toast the baguettes slices until light golden, 10 to 15 minutes. Roast the garlic until soft, 20 to 30 minutes. Roast the tomatoes and bell pepper until skins blister, 25 to 35 minutes.
3. Place the toasted chiles in a small saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer, covered, until tender, about 20 minutes. Drain. Roughly chop the chiles and set aside.
4. Meanwhile, squeeze flesh from the cooled garlic into a small bowl. Slip skins off the tomatoes and bell pepper.
5. Combine baguette, roasted garlic, almonds and hazelnuts in a food processor or blender; process until ground. Add the tomatoes, bell pepper, chiles and vinegar; process until smooth. With the motor running, gradually add oil. Season with salt. Transfer to a bowl and stir in parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Note: The New Mexican chile is a long green variety that turns red in the fall. It used to be known as the Anaheim, but it has been renamed because few chiles are grown near the city of Anaheim these days. Dried New Mexico chiles are sweet with a hint of spiciness. They can be found in the specialty-produce section of the supermarket, in gourmet-food markets or online at melissas.com.
• Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes

Nutrition