Yield: Yields 2-1/2 cups.
Start with the toasted nuts, chile, and tomatoes to get the purée underway.
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So flavourful. I toasted the hazelnuts first, then rubbed them in a kitchen towel to remove the skins. Followed the recipe pretty closely. I had some leftover toasted panko breadcrumbs from last night, so used them to thicken it.
The bomb...............The Romesco Sauce is fabulous!Domine`
Great on about everything. Especially SPanish style with potatoes. I sometimes use roasted, skinned red bell peppers for half the tomatoes, it's a nice change. One of those recipes I love Fine Cooking for!
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