Ingredients
- 1 dried ancho chili, deseeded and destemmed—soaked in hot water for 15 minutes
- 6 plum tomatoes, halved lengthwise with the core removed
- 1 red bell pepper, halved and seeded
- ½ Spanish onion, sliced into ¼-inch slices
- 2 garlic cloves
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup toasted almonds
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
Directions
1. Preheat the oven to 400°F.
2. Place the tomatoes, bell peppers, onion, and garlic on a sheet pan. Season with salt, pepper, and canola oil. Roast for 10-15 minutes, until browned around the edges.
3. Remove from the oven and let cool slightly.
4. Peel the skins off the tomatoes and peppers, and reserve the liquid from the roasting pan.
5. Transfer all the roasted vegetables and juices, along with the remaining ingredients, to a blender. Blend on medium-high until smooth.
6. Season to taste with salt and honey.
Serving Suggestion: Serve this with chicken or lamb for a flavorful dish.
Pairing Suggestion: This smoky, tangy Romesco sauce pairs beautifully with our Chardonnay 2023 because of the crisp pear, golden apple, and clementine notes. Its bright acidity and subtle nuttiness balance the sauce’s rich roasted flavors for a perfectly complementary match.
