Romesco

🥘 Ingredients

• dried ñora chiles 2
• blanched almonds ½ cup
• rustic bread 1 slice
• extra-virgin olive oil 0.33 cup
• garlic 2 cloves
• kosher salt 1 tsp
• roasted tomatoes 2
• smoked paprika 1 tsp
• sherry vinegar 2 Tbs

1. 1

   Soak dried ñora chiles in hot water for 20 min .
2. 2

   Fry blanched almonds and rustic bread in extra-virgin olive oil in a skillet for 4 min , until golden.
3. 3

   Pound @&( timer with garlic and kosher salt to a coarse paste in a mortar .
4. 4

   Pound @&( timer into @&( timer with roasted tomatoes and smoked paprika .
5. 5

   Whisk sherry vinegar into @&( timer .