Easy Romesco Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Serves: 4 cups
Ingredients:
7 oz roasted red peppers
1 14.5 oz (411) can diced tomatoes, drain half the juice
⅓ c olive oil
1 tbsp red wine vinegar
1 tsp salt
1 oz toasted hazelnuts
1.5 oz almonds
3 dried New Mexico chiles, seeded with stems removed
2 oz dry bread cubes
½ cup (113 g) pimentos
Instructions:
Heat the olive oil over medium heat in a heavy-bottomed 8 inch skillet. Saute the New Mexico chiles 1-2 minutes until they change color, then remove with a slotted spoon and place into a large food processor.
Add the hazelnuts, almonds, bread and garlic to the skillet and cook, stirring frequently, until the bread is golden and toasted. Pour the entire contents of the skillet into your food processor.
Add the tomatoes, pimentos, red peppers, salt, and red wine vinegar. Pulse 6-8 times until the mixture is well blended and resembles a pesto, scraping the sides of the food processor between pulses as needed.
Refrigerate up to one week, or freeze up to four months.
From goodiegodmother.com