Maricel Presilla's Simple Romesco Sauce
Madhur Jaffrey's World Vegetarian
(Makes 2 Cups)
1 dried ancho chile
3 large red bell peppers
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1/8 tsp cayenne
2 garlic cloves, peeled
Remove the stem and seeds of the ancho chile. Put the chile in a small pot with 3/4 cup of water and bring to a boil. Cover the pot, turn the heat down to low, and continue simmering for 5 minutes. Turn the heat off and let it sit, covered, for another 5 minutes, or until the chile is very soft. Cool slightly in the liquid. Remove the chile from the liquid and peel away the skin. Save the liquid and the flesh.
Heat the broiler. Remove the stems and seeds of the red peppers and cut into quarters lengthwise. Lay the peppers, skin side up, on a baking tray and place under the broiler 4 to 5 inches from the source of heat. Broil for 7-10 minutes, moving the pepper quarters as needed until the outside skins are evenly charred. You will need to turn the tray now and then to help them char evenly. Put the red peppers in a paper bag. Close the bag and set it aside for 10 minutes. (You could also cover the tray with a heavy towel for 10 minutes.) When they have finished resting in the paper bag or tray, peel away the pepper skins.
Put the flesh of the chile, 2 tablespoons of the ancho chile liquid, peeled red peppers, oil, vinegar, cayenne, garlic, and salt into the container of a blender and puree. Empty into a decorative bowl and serve at room temperature.
Notes/Results: OK, I cheated and used jarred red peppers. I was feeling lazy and besides, it is almost cheaper to buy a jar than whole red peppers here. ;-) And it made this dish go together very quickly with the soaking of the asparagus and re-hydrating the ancho chile being the only things that took any time. This is a great way and healthy way to enjoy fresh asparagus--the tangy sauce is tasty and there was plenty of sauce leftover that I'll use with roasted potatoes. For color contrast and texture I garnished with some toasted pine nuts.I would make this again.
We are Out of India for this week's I Heart Cooking Clubs theme--celebrating Madhur Jaffrey's recipes from other parts of the globe. You can check out where everyone decided to go by going to the post and following the links.
Happy Aloha Friday!