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Kick it up a notch and try this spectacular spicy sauce from the kitchens of  chrismukkah

A great condiment to serve with Chrismukkah's Cheddar Corn Fritters that can be found here.

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...You know what romesco sauce is, honestly?

Its like the really hot sister just down the block from that plain old pesto sauce, and you know that she knows what she's doing :P

http://www.finecooking.com/recipes/.....sco_sauce.aspx

And please note - NO one Romesco sauce is the same as the other!

4 medium-size ripe tomatoes (1-3/4 lb. total), cored
(used some leftover sauce mixed with some tomato paste that I had frozen)
1 head garlic, sliced in half crosswise
2 Tbs. plus 1/3 cup extra-virgin olive oil (skipped the 1/3 cup part, maybe next time)
1-1/2 oz. (1/4 cup) blanched almonds
1-1/4 oz. (1/4 cup) peeled hazelnuts (skipped)
1 dried ancho chili, cored, seeded, slit, and opened so it lies fairly flat
(Skipped the anchos, used 2 more fresh sweet Italian peppers, plus 2 roasted piquillo peppers)
1/4 jar of leftover marinated artichokes (optional)
1 tsp. kosher salt or sea salt; more to taste
2 to 3 Tbs. red-wine vinegar (skipped)
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 slice stale white bread, torn, if needed

Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 minutes. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

Slow oven roasting brings out the sugars in tomatoes and garlic. Get them caramelized but not burnt.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don't burn, until golden brown, 5 to 6 minutes. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chili, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 minutes. Drain and put the chili in the food processor.

Start with the toasted nuts, chili, and tomatoes to get the purée underway.

Bill Devin pours in olive oil slowly to create an emulsified sauce, adds vinegar, and then tastes the romesco before making adjustments.

When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it's too thin, add bread, pulsing a few more times.

Now: Please note that I did NOT roast anything myself...I just blended them all together as is! Which may have made the richness really come out, but, I wanted this as more of a spread than anything else. (And its very good on its own uncooked self, thank you :P)

Next time I will roast however, I think that's a good idea :3

Ah well, enjoy!

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Allergy warning – recipe contains treenuts

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Red Wine