I want you to consider this my love letter to chorizo.  Growing up in California I took this ingredient for granted, I didn’t appreciate the complexity, versatility and flavor that chorizo could impart on any dish.  It can be both a main ingredient to a dish or it can just add a bold flavor that just enhances a meal.  In essence, I LOVE CHORIZO!!!!!!!  In the last few weeks I have been able to find fresh chorizo at the grocery store and have been buying it by the link and adding it to a number of my breakfast dishes.  I made sweet potato latkes with chorizo patties and fried eggs, breakfast tacos with chorizo and chipotle sour cream, and chorizo and potato hash with Romesco sauce (pictured below).

Romesco Sauce Ingredients

• 1 large red pepper, roasted, peeled, seeds and membranes removed
• 4 Roma tomatoes 
• 2 thick slices of a baguette, lightly toasted and cubed 
• 3 large garlic cloves, peeled
• ½ cup toasted almonds (I used Marcona because I was feeling fancy) 
• 2 teaspoons red pepper flakes
• 1 tablespoon chopped fresh Italian parsley
• 1 teaspoon paprika (Sweet or Smoky)
• Salt, preferably kosher salt, to taste
• Freshly ground pepper to taste
• 1 tablespoon lemon juice
• ¼ to ½ cup extra virgin olive oil, as needed

Romesco Sauce Recipe

First turn on your broiler and put the tomatoes and pepper on a baking pan and drizzle with olive oil, salt and pepper.  Then place the tomatoes and peppers under the broiler until the first side has charred and then flip to char the other side, depending on how far away your broiler is to your vegetables the time will vary but it will be around 6-8 minutes per side.  Once the vegetables are done put them in a bowl and cover the veggies for at least 5 minutes, so that the vegetables can steam, making it easier to peel away the skin.  You don’t want to use the skin of either the tomatoes or the pepper because it can add a bitter taste.

In a food processor add the garlic and process until the garlic is finely chopped and sticking to the side. Scrape down the sides of the bowl.  Then add the bread, almonds, red chili flakes and paprika and process until it becomes a paste.  Once the veggies have been peeled, add them to the food processor with the lemon juice.  Turn on the processor and process until the veggies have completely blended into the sauce.  Drizzle in the olive oil until it is amalgamated and remember to scrape down the bowl.  Season with salt and pepper to taste.

I have used this Romesco sauce with the chorizo hash, pan seared cod and used it with raw veggies as a dip.  I hope you enjoy this sauce as much as I did!