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chiles boiling water extra-virgin olive oil country bread garlic ground coriander ground cumin piquillo peppers kosher salt
Viewed: 19 - Published at: 5 months agoIngredients
- 4 ancho chiles (1 1/2 ounces), stems discarded
- 1 cup boiling water
- 1 cup plus 2 tablespoons extra-virgin olive oil
- One 1-inch-thick slice country bread, cut into 1-inch cubes (about 1 cup)
- 8 garlic cloves, smashed
- 1 cup roasted, blanched, unsalted almonds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 large plum tomatoeshalved, seeded and very coarsely chopped
- One 7-ounce jar piquillo peppers, drained, or 1 cup drained roasted red bell peppers from a jar, tossed with 1/2 teaspoon cayenne pepper
- Kosher salt
Method
- Put the ancho chiles in a small heatproof bowl.
- Add the boiling water and let stand until the chiles are softened, about 15 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil in a small skillet.
- Add the bread cubes and cook over moderately high heat, stirring occasionally, until well browned, about 5 minutes.
- Using a slotted spoon, transfer the toasted bread cubes to a plate and let cool.
- Drain the ancho chiles, reserving 1/2 cup of the soaking liquid.
- Using a sharp paring knife, slit the chiles and remove the seeds.
- Transfer the chiles to a food processor.
- Add the reserved chile-soaking liquid and process until pureed.
- Strain the chile puree through a fine sieve set over a bowl.
- In the food processor, combine the garlic with the almonds, coriander and cumin.
- Add the bread cubes and process until finely chopped.
- Add the ancho chile puree, tomatoes and piquillo peppers and process until smooth.
- With the machine on, slowly add the remaining 1 cup of extra-virgin olive oil and process until smooth.
- Season the romesco sauce with salt and scrape into a bowl.
