Romesco sauce

By Spencer Watts
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  • 4 roma tomatoes, cored and diced
  • 2 cloves garlic, minced
  • 2 dried ancho chilies
  • 1/3 cup (80 milliliters) blanched almonds
  • 2 tablespoons (30 milliliters) olive oil
  • 1/4 cup (60 milliliters) red wine vinegar
  • 1 teaspoon (5 milliliters) crushed dried red peppers
  • Salt, to taste
  • 2 slices firm white bread, cut into small pieces


  1. Preheat oven to 350F (180C).
  2. Toast almonds in oven for eight to ten minutes, and remove from the oven.
  3. While almonds are toasting, soak the dried ancho chilies in boiling water for five or six minutes, or until they are soft, and place in ice water.
  4. Remove the seeds from the chilies and cut into small pieces.
  5. Heat oil in frying pan over medium-high heat.
  6. Add tomatoes, chilies and garlic and cook for five to six minutes.
  7. Add almonds, vinegar and red pepper flakes and cook for two to three minutes.
  8. Add bread and salt and stir.
  9. Remove from the heat and place into a food processor.
  10. Blend until the texture is smooth, slowly add water if texture is too thick.
  11. Reserve in a bowl and cool.
  12. Serve with razor clams with pink pepper and tarragon (see recipe).

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