Romesco Sauce

Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.

6-8 dried chiles, Nora, Anaheim or Ancho

4 tomatoes, quartered

6 cloves garlic, minced

1 cup olive oil

1-2 slices day-old bread, crusts removed and cut into cubes

small handful almonds & hazelnuts, toasted

Soak the chiles in boiling water for 1 hour. Drain and set aside.

Toss the tomatoes and garlic with 1/4 cup of the olive oil and roast in a 350 degree oven until just caramelized.

Toss the bread with 2 tablespoons of the olive oil and toast in a pan until just brown.

Place all cooled ingredients into a food processor and add the sherry vinegar and nuts. Pulse to a fine puree.

Drizzle in the remaining olive oil with the processor on until a smooth sauce is formed.

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