====== Romesco Sauce ======
Romesco is a mild chili sauce that uses nuts and bread for thickening. Without a food processor, it requires a lot of pounding and grinding with a mortar and pestle to make the base paste. 

The recipe freezes well and makes enough sauce for three, two-serving dishes.

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Chilies soaking in hot water

===== Ingredients =====
  * 6 dried Choricero Chilies (soaked in hot water and flesh scrapped out)
  * ¼ cup (60 ml) Olive Oil
  * 3 ½ ounces (100 g) Bread (or baguette)
  * 3 Cloves Garlic, whole and peeled
  * 15 Blanched Almonds
  * 5 Blanched Hazel Nuts
  * 1 ½ tsp (5 g) Salt
  * 1 Yellow Onion, chopped
  * 1 Tomato, peeled & chopped
  * ½ cup (120 ml) Dry White Wine
  * 1 tbsp (10 ml) Red Wine Vinegar
  * ½ tsp (2 g) Red Pepper Flakes
  * 2 cups Water (or stock of choice for intended use fish, chicken, etc.)

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Mise en place\\ 1st row – Red wine vinegar, olive oil, almonds & hazel nuts, and salt\\ 2nd row – Dry white wine, garlic, and red pepper flakes\\ 3rd row – Onion and processed chilies\\ 4th row – Bread and tomato
===== Instructions =====
These instructions are from the boat without benefit of a food processor. If you have a food processor, feel free to use it.
  - Place the dried chilies in a sauce pan and add boiling water to cover. Put on a lid and let soak for 30 minutes.
  - Drain the chilies and cut them open. Discard the stems and seeds.
  - Scrape out the flesh with a knife and set aside.
  - Assemble your mise en place (see photo above).
  - In a frying pan, heat half of the olive oil and fry the bread until golden (3 minutes per side). (When using a mortar and pestle, cut the bread into cubes to make the pounding stage a little easier.)
  - In a mortar, combine the fried bread, garlic, almonds, hazelnuts, and salt.
  - Pound until you have a paste.
  - Add the chili flesh and pound until fully incorporated (the resulting paste should be slightly coarse).
  - Heat the frying pan over medium-high heat and add the remaining olive oil.
  - Add the onion and sauté until lightly golden (3 to 4 minutes).
  - Add the tomato and salt.
  - Reduce heat to medium and simmer for 5 minutes.
  - Add the chili paste, wine, vinegar, red pepper flakes and water or stock of choice. Give a good stir to combine.
  - Reduce heat to medium low and simmer for to reduce by a quarter (about 15 minutes).
  - Remove from heat and pass the sauce through a food mill with a medium plate.
  - Then pass through the food mill again with a fine plate.
  - The sauce is ready to use hot or cold.

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Pounding paste in mortar

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Second (and last) pass through the food mill