Makes: 4-6 servings 4 bunches of large spring onions (approximately 20-24), root ends removed Paper shopping bag or newspaper 2 tomatoes 1/2 large onion 2 red peppers 4 cloves garlic 1/4 cup toasted almonds 1/4 cup toasted hazelnuts 1/4 cup olive oil 1 slice country bread 1 inch thick 1 ounce sherry vinegar (you can use apple cider as a substitute) 1 tablespoon sweet paprika 2 teaspoons ancho chili powder 1 tablespoon kosher salt 1 cup water Get one half of your grill rocket hot. Place the white part of the spring onions over the fire. Grill until charred black all around the onion. Place the burnt onions into a paper shopping bag or wrap them in newspaper to steam out and cool down. For the sauce, char the red peppers black over the grill and then place into a plastic bag or a covered heat-proof bowl to steam and cool. Slightly char the tomatoes and onion and move them to a grill-proof pan that is off of the fire and bake in the covered grill for 45 minutes. When cool enough to touch, chop the onion and tomato into large chunks. Peel and seed the roasted red peppers and place into a blender along with the tomatoes, onion, garlic almonds, hazelnuts, olive oil, bread, vinegar, paprika, ancho chili powder, salt and water. Blend until saucy. You can make it chunky or smooth, it's your choice. Serve immediately with the spring onions. To eat, just pinch the side of the onion peel it and then dip it into the romesco sauce.
Photo and styling by John Houser III
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