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Roasted red pepper-Cascabel romesco sauce

Time 45 minutes
Yields Makes about 2 cups
Roasted red pepper-Cascabel romesco sauce
1

Place a rack in the upper third of the oven and heat the oven to 375 degrees. Stick a fork through the Cascabels and place tines-down in a bowl (to keep the peppers submerged). Cover with boiling water for at least 30 minutes to soften, then stem, seed and set aside.

2

While the Cascabels are softening, roast the red pepper on a gas stove or under a broiler. Place the peppers in a plastic bag or in a bowl, covered with plastic wrap, and cool. Peel, stem and seed the peppers (don’t rinse); set aside.

3

Toast the nuts separately in the 375-degree oven until golden and aromatic, 8 to 10 minutes. If the hazelnuts have skins, cool them and remove their skins by rolling them in a kitchen towel. Set aside the nuts and increase the oven temperature to broil.

4

Halve the tomatoes lengthwise and place them, skin side up, on a foil-lined baking sheet. Coat the tomatoes with 1 tablespoon of olive oil, then broil the tomatoes until the skins begin to darken and crack, about 5 minutes. Cool on the baking sheet, then peel, core and set aside.

5

In a skillet, heat the remaining tablespoon of olive oil and fry the bread until golden brown. Cool and set aside.

6

In a food processor, coarsely chop the garlic, salt, fried bread and nuts. Add the peppers, tomatoes, paprika, vinegar and parsley and process to a rough paste. Slowly pour the remaining olive oil in a steady stream and process until combined.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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