Just the BEST Romesco Sauce! Hats Off to Boston's Own Jim Becker!!
Jim Becker’s ROMESCO SAUCE
2 Red bell peppers roasted, peeled and seeded
2 ancho chiles, softened in hot water*; stems removed ,and seeded
2 plum tomatoes, roasted until slightly blackened
1 head of garlic roasted (many recipes for this)
2 small red onions roasted and peeled
3 T skinless hazelnuts toasted
3 T Skinless Almonds Toasted
1 Slice toasted bread
1 T Hot Spanish pimenton (La Vera brand preferred)
1/8 C Sherry Vinegar
3/4 C Olive Oil
salt and freshly ground pepper
In food processor grind almonds and hazelnuts; add everything else except oil, and pulse to a coarse consistency. Cut off the top of the roasted garlic and squeeze the pulp into the mixture. With the machine running, add the olive oil in a steady stream until the mixture makes a chunky paste. Season to taste with salt and pepper. Freezes well.
* Use hot water. Boiling water may cause bitterness.
*For a few years, Boston was most fortunate to have Becker's Spanish restaurant, Rauxa.
He served this romesco with batter fried seafood. I have never had a better romesco.
Just wanted to pop in and thank you for sharing this recipe. I made it yesterday, and it was extremely good. I made minor changes:
-I could only get skin-on chopped hazelnuts, so I went with those
-Couldn't find hot pimenton, so I used sweet smoked paprika and a bit of Hungarian half-sharp
-Subbed 1 tbsp. ground ancho chili powder for the whole (skipped the soak)
-Skipped the bread for dietary reasons; the sauce was still plenty thick.
We had this on roasted eggplant with eggs benedict (used Parma ham). Delicious! I'm trying to think of ways to use the leftovers.
terrific idea! i do Moroccan Filled Creamers for an h.d. Here's the recipe, just fyi.
MINI ROASTED POTATOES W/ MOROCCAN FILLING 1 1/2 c. or 3c.
X1 // X2
1/3 C // 2/3 C Warm Chicken Stock( or water or fish stock)
2 C // 4 C Toasted Croutons from rustic bread
½ C // 1 C Almonds, skin on or off, toasted and ground fine
1/2 c. // 1 c. Pine nuts , toasted and ground fine
2 // 4 Minced Garlic Cloves
3T // 6 T Lemon Juice
2 T // 4 T Olive Oil
kosher salt and pepper to taste
25 // 50 Small 1 1/2"-2" creamer potatoes,any color
Soak croutons in liquid til soft. Place all ingredients in blender or cuisinart and puree til smooth. Should be thick enough to be piped.
Cut potatoes in half . Slice a thin bit off each rounded end so the half potato will sit flat. Scoop out top 1/3- 1/2 of each half with a melon baller. Toss potato halves in oil, salt and pepper.In single layer on parchment-lined sheet pan, roast potatoes at 400 degrees until they are tender when pierced (7-10 min.) Let potatoes cool (can do one day ahead before or after filling). Pipe in (or spoon in) Moroccan Filling. Roast again until filling is slightly crisp on outside, 5-10 min. at 350 degrees.
(Separately toss trimmings and scoopings with oil and s and p and roast for a little reward!)
Filling freezes fine.
This filling is, when thinner, a Tarator Sauce, often served with fish in Morocco.