Fresno Chile Romesco Sauce

Posted by EatingOutFresno on May 12, 2011


* 1 pound roasted, peeled and seeded Fresno chile peppers
* 1 16oz jar roasted, peeled and seeded red bell peppers (drained)
* 1/4 pound blanched and peeled hazelnuts
* 6 cloves garlic
* 1 can of roasted tomatoes (drained)
* 1-2 cups extra virgin olive oil
* 1/4 cup red wine vinegar
* 1 slice stale bread
* 2 tablespoons dried oregano
* 1 teaspoon dried thyme
* 1/4 teaspoon sea salt (or to taste)
* 1 tablespoon smoked paprika


Roast the Fresno chiles either directly over a hot grill or place on a cookie sheet and broil in the oven. Turning the peppers as each side chars. Then place all peppers into a plastic bag and allow to steam for 5-10 minutes, then peel and rinse peppers under running water. Chop stem end of peppers off and scoop the seeds and membrane out with a teaspoon. Reserve peppers. Place hazelnuts in a pre-heated skilled and toast lightly for 2-3 minutes.

Then combine all ingredients except the olive oil and salt in a food processor, working in batches if necessary. Combine the ingredients by pulsing the food processor until the majority of the ingredients are broken up. Then turn the food processor on full and slowly drizzle in the olive oil until the ingredients come together in a somewhat chunky paste. Add salt to taste.

Place the sauce in a sealable container and refrigerate overnight to allow the flavors to combine to their utmost. Serve either as an accompanyment to roasted meats and vegetables or place in a breadbowl with torn bits of bread and vegetables for dipping.