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Romesco Sauce Recipe


2 or 3 tomatoes (5 1/5 ounces or 150g each), cored (see note)
1 medium head garlic, unpeeled, split in half
1 ounce (30g) dried ñora peppers (about 4) or ancho chili peppers (about 3); see note
1 slice toasted or stale bread (1 1/2 ounces; 40g), any thick and heavy crusts removed, bread broken into small pieces
1 tablespoon (15ml) red wine or sherry vinegar, plus more if desired
1/2 cup skinned and toasted almonds and/or hazelnuts (2 3/4 ounces; 80g); see note
2 tablespoons (30ml) extra-virgin olive oil, plus more if desired
Kosher salt



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