The Case Of The Promiscuous Romesco

1. 1

   For your romesco, cut the tops off of the peppers which you have soaked in that cold water for about two hours. Seed them and cut them roughly.

2. 2

   Lightly toast the almonds. You can do this on the stovetop or in a sheet pan in the oven. I told you this was easy.

3. 3

   Cut up your dried out bread into cubes, and then chop the garlic.

4. 4

   Breathe deeply, this is not that hard.

5. 5

   Place above ingredients in your food processor, and drizzle in olive oil and vinegar. Hit this with sea salt and there's your sauce.

6. 6

   *Note: you can find ?oras online through La Espanola, but whatever dried pepper you use, please take note of the Scoville units. This is not a super-hot sauce. Peruvian dried peppers are just way too hot for this. The background character to romesco is almost floral.

* Per serving · 4 servings · Values may vary.

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