Whole Food, Plant-Based Recipe Romesco Sauce

Ingredients

• 2 T hazelnuts, coarsely chopped
  

• 2 T slivered almonds, coarsely chopped
  
• 2 dried mild New Mexican chilies
  
• 1 piece of sliced bread, any kind
  
• 4 garlic cloves
  
• 3 medium ripe tomatoes, halved crosswise and seeded
  
• 1 small red pepper, halved lengthwise and seeded
  
• 1 T red wine vinegar
  
• 2 T parsley, chopped

Instructions

1. Preheat the oven to 375°F.
2. Spread hazelnuts and almonds on a baking sheet and toast them in the oven until golden
and fragrant, about 5-8 minutes. Set aside. (Alternatively, you can roast them in a skillet on
top of the stove).
3. Line a sheet pan with parchment or silpat mat. Arrange the chilies, bread, garlic, tomatoes,
and bell pepper halves, cut side down. Place in the oven.
4. Toast the chilies until fragrant, about 5 minutes. Toast the bread until lightly golden. Roast
the garlic until soft, about 20 minutes. Roast the tomatoes and bell peppers until they
blister, which will take about 25 minutes.
5. Place the roasted chilies in a small saucepan and cover with water. Bring to a boil. Reduce
the heat to low, cover, and simmer until tender, about 20 minutes. Drain the water, chop
the chilies, and set aside.
6. Meanwhile, squeeze the flesh from the cooled garlic into a small bowl. Slip the skins off of
the tomatoes and red peppers.
7. In a food processor or blender, combine toasted nuts, bread, and garlic. Process until ground.
8. Add tomatoes, bell peppers, chilies, and vinegar, and process until smooth. Stir in parsley.
9. This sauce can be prepared ahead and stored in an airtight container for up to 3-4 days.