Name: Romesco Sauce
Cook time: 40 min
Total time: 1 hr
Yield: Makes about 2 cups
Ingredients: 1 dried ancho chile, stemmed, seeded, and ribs discarded; 1 red bell pepper; 2 tablespoons extra-virgin olive oil; 4 garlic cloves; 1/4 cup reduced-sodium chicken broth; 1 (14- to 15-oz) can whole tomatoes in juice; 1 slice firm white sandwich bread, crust discarded and bread cut into small cubes (1/2 cup); 1/4 cup hazelnuts, toasted; 2 tablespoons unsalted butter; 1 tablespoon mild honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Erin Rutherford of Charlotte, North Carolina, writes: "This sauce was a hit with my supper club — I served it with filet mignon encrusted in black pepper, cumin, and sea salt, and it was killer. It would also pair well with swordfish."

Cooks' note:

Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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