Hazelnut Romesco | Recipe Wisdom

Ingredients

• 0.76 cup unsalted Marcona almonds or roasted regular
• almonds (see Note)
• 0.76 cup hazelnuts (see Note)
• 1½ ounces ancho or New Mexico chile (about 3 chiles)
• 2 red bell peppers, or 1 (4-ounce) jar Spanish piquillo
• peppers
• 1 cup plus about 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste (preferably Italian)
• 1 ounce crusty bread (such as ciabatta or artisanal
• white; piece 2 to 3 inches long and 1 inch thick)
• 1 rounded teaspoon garlic paste
• 3 tablespoons tomato purée (preferably San Marzano)
• ½ teaspoon Espelette pepper or sweet paprika
• ½ teaspoon toasted and ground cumin seeds
• ¾ teaspoon toasted and ground coriander seeds
• 1 teaspoon sherry vinegar
• ½ teaspoon fish sauce
• 1¼ teaspoons salt
• 0.125 to ¼ teaspoon sugar (optional)
• 4 to 6 dashes Tabasco sauce (optional