Traditional Romesco

Tomatoes and peppers are coming in hot, haha. So, its the perfect time to make this delicious, slather on everything, sauce. Romesco is a spanish sauce that blends peak summer veggies, bread and nuts to make this impossibly creamy and tangy dip that flips the script on crudité. And of course its great on Sourdough toast! Don’t be fooled by recipes you see that skip the bread. Ive seen alot of these online, and although it would make a good sauce, its not Romesco. The bread is what makes the sauce creamy, spreadable and gives the sauce its unique texture, so don’t skip it. Also, make sure you use Sherry Vinegar, and don’t replace it with what you’ve got on hand (I’m saying this to myself as well!) The sherry vin gives it that unmistakable Tapas vibe that will get you all the way through the hottest summer on record.

INGREDIENTS (makes 1 quart)

-4 roma tomatoes

-1 red bell pepper

-2 fresno chillis

-1 red hot pepper

-1/2 bunch cilantro

-½ bunch parsley

-10 cloves garlic

-1/2 cup EVOO, salt and pepper to taste

-2 slices stale and toasted bread

-1/3 cup roasted cashews

-1/4 cup sherry vinegar

METHOD

1. Turn your oven on broil and place all peppers and tomatoes on a sheet pan
2. Broil the tomatoes and peppers, turning every few minutes, until the skins are charred and black
3. Allow the veggies to cool then peel the bell pepper and remove the seeds from all the peppers
4. in a blender puree the tomatoes, peppers, cilantro, garlic and vinegar until smooth
5. add salt and pepper, cashews and the bread. puree until smooth
6. slowly pour in the EVOO while the blender is running. puree until oil is fully incorporated
7. Serve on Superbloom Sourdough Toast, or with a veggie crudite