Prep Time: 20 minutes
Cook Time: 20 minutes
Makes about 1 1/2 cups
Ingredients
- 3 tomatoes
- 2 red peppers
- 5 cloves garlic
- 2 small dried chilies, such as arbols
- 1/2 c blanched almonds (whole or slivered)
- 4 T olive oil
- 1/3 c vegetable broth
- 3 T dry white wine
- 1/2 t salt
- 1 T red wine vinegar
Directions
Peel and chop tomatoes and set aside.Roast and peel peppers using either stove top or broiler method. Set peppers aside.
Chop garlic and set aside.
Remove stems and seeds from chilies and set aside.
Heat a medium saucepan over medium-high heat. Toast almonds, stirring constantly, until starting to brown, about 3 minutes. Transfer toasted almonds to a bowl or plate and set aside.
Return pan to heat and add oil. When oil is hot add half of the chopped garlic. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, peppers, chilies, broth, wine, and salt. Cook, stirring occasionally, until flavors and blended and vegetables are all very soft, about 20 minutes.
Whirl tomato-pepper mixture, almonds, remaining garlic, and vinegar in a blender until extremely smooth – let the blender run at least 2 minutes. Serve warm or at room temperature on fish, shellfish, chicken, or vegetables. Romesco Sauce also makes a delicious dip for veggies or crackers.