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Romesco Sauce
1 dried New Mexico chile
2 Roma tomatoes, or 1 small heirloom tomato (in season)
2 teaspoons olive oil
2 tablespoons sliced garlic
2 tablespoons toasted slivered almonds
3/4 cup canned roasted red peppers, drained
1 tablespoon Spanish sherry vinegar
Salt to taste
Preheat the oven to 375°, cut the chile into pieces and shake out the seeds, put in a small bowl and pour in boiling water to cover. Let soak for about 20 minutes, or until soft.
Cut the tomatoes in half and place in a small oiled pan, drizzle olive oil over the cut surfaces, sprinkle garlic over the tomatoes, then bake for 20 minutes.
Place the almonds in another small pan and toast along with the tomatoes. Toast for about 10 minutes, until lightly browned.
Put the tomatoes and garlic in a food processor and blend, add the almonds, peppers and chiles and blend. Add the vinegar and puree until smooth. Season with salt. Makes about 1 cup
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