Romesco Sauce

This is one of those recipes that seems more complicated than it is.  Make it once and you’ll never need to look at the recipe again.  Eat what you make and you’ll become addicted, learning new ways to use the nutty, spicy, sweet, deeply satisfying condiment.  It’s a no brainer on simple grilled, broiled or poached fish or chicken, but it’s on vegetables where the sauce really shines.  Suzanne famously serves it atop potatoes.  I’ve featured it here on this blog as part of a Grand Aioli, a dish where dipping becomes an art form of customization.  I love it dribbled on fried eggs, tucked in a tortilla with whatever as a “colonial” salsa.  I would really like to know your favorite way to eat Romesco.  A spoon anyone?

If you can’t find dried chiles pasillas then substitute the more commonly found New Mexico chiles.  Pasillas have a more complex sort of winy flavor and a bit more heat than the brighter flavored New Mexico chile.

This is one of those recipes where the quality of the bread makes a tremendous difference.  It’s a peasant dish and assumes a peasant loaf, so try to find a great natural local natural yeasted bread in your area.  If all else fails, use La Brea Bakery.  I used a couple slices off a small boule from Roan Mills.