Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 309 :: Spanish Smoke
Romesco Sauce
Serves: about 2 cups
Category: Sauces
3 dried anorra chiles or 1 ancho or pasilla chile
1 small red bell pepper
2 large or 3 medium fresh, ripe tomatoes
5 cloves garlic, peeled
3 tablespoons blanched whole almonds or slivers, toasted
1 small onion, quartered
1/3 cup good quality olive oil
1 or 2 slices of country-style white bread
3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar, or more to taste
Salt and freshly ground black pepper, to taste

Preheat the grill to high. Quickly toast the chile on both sides (10 to 20 seconds in all). Transfer it to a bowl of warm water and let soak for several minutes while you grill the rest of the vegetables. Skewer the garlic on toothpicks. Skewer the onion quarters on bamboo skewers. Arrange the pepper, tomatoes, garlic, and onion on the grill grate and grill until the skin on the pepper is blackened and the other vegetables are nicely browned. As they are done, transfer them to a platter and let cool. Remove the toothpicks from the garlic and the skewers from the onions.Brush the bread on both sides with oil and grill until nicely browned, 1 to 2 minutes per side.

Drain the chile pepper reserving the liquid. Tear the chile into pieces and remove the stem and seeds. Remove any very charred skin from the tomatoes and pepper; core and seed the pepper. In the bowl of a food processor, combine the bell pepper, the chile, the onions, the garlic, the bread, and almonds and puree to a smooth paste. Add the parsley, vinegar, remaining olive oil, and salt and black pepper. Process until smooth, adding enough of the reserved chile soaking liquid to make a pourable sauce. Correct the seasoning, adding salt or vinegar as necessary.

Serve the sauce at room temperature; it will keep, tightly covered in the refrigerator, for up to 3 days.

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