Romesco Sauce

This recipe is adopted from Cal Peternell, former chef of Chez Panisse.

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Step 1

Roast and deseed your chilies before grinding them in a spice grinder.

Step 2

Rehydrate the chili powder in 88 ml of hot water for about 30 minutes.

Step 3

Combine remaining ingredients once they have been ground with the mortar and pestle.

Step 4

The final romesco should be seasoned to taste.