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Preserving Method: Fermentation
Chef James Chantanasombut of Anderson University makes this Romesco sauce using home canned tomatoes. Serve with grilled chicken or pork for summer-fresh flavor.
You Will Need
You Will Need
- 6 oz. (6 Small) Romas or 1-1/2 quarts drained, home preserved tomatoes (reserve liquid)
- 1 Red Pepper (fire roasted)
- 1/2 Ancho Chile or a 2-inch piece of Mild New Mexico Chili (steeped in hot water for 15 minutes/de-seeded)
- 2 oz. or 1/2 cup Toasted Almonds
- 1/2 cup Toasted Bread Crumbs, Croutons or 1/2 slice Stale Bread
- 3 medium Fresh Garlic Cloves (chopped)
- 2 Tbsp. Red Wine Vinegar
- 1/4 cup Olive Oil
- 1 Tsp. Smoked Spanish Paprika
- Cayenne Chili Powder to taste
- Sea Salt to taste
- Fresh Cracked Black Pepper to taste
- 1 Tbsp. Chopped Parsley
- Fire roast the red pepper until charred well; place in small covered bowl for 5 minutes to loosen skin.
- Peel skin and discard seeds and stem. Do not rinse under water. It will rinse off the charred flavor.
- Rough chop and place in a food processor with the garlic, tomatoes, bread, ancho and paprika. Puree the mixture until it is a little course but not totally smooth paste.
- While the food processor is running, drizzle in all of the olive oil. Add juice from the tomatoes if needed to help with the consistency. It should be close to an apple sauce consistency.
- Season the mixture with salt, pepper and a pinch of cayenne to taste.
- Finish by mixing in the parsley. Serve over or on the side of any grilled pork, chicken, beef, fish or veggies.