Recipe: a little more help and recipe for Romesco Sauce

Betsy has links to some sites with Spanish (from Spain) recipes. Be sure also to consider Basque (a region of Spain) recipes. You can find her links through the home page of TKL or go to this page /rcpeth2.html.
Romesco Sauce is nice because it can be made ahead. I like it mixed with steamed or boiled baby potatoes. We also use it as a dip (or spread) for crusty bread slices.
ROMESCO SAUCE
Dried ancho or pasilla chiles are most like the Spanish variety used in a romesco sauce. You can find them in the Mexican food section of supermarkets and at Hispanic groceries.
This sauce is wonderful served with Salt Cod Fritters (p. 27) or with steamed baby potatoes.
Makes 1 1/3 Cups
2 ancho or pasilla chiles
2 cups boiling water About
1/2 cup extra virgin olive oil
1 thick slice vhite peasant bread, crusts trimmed
20 whole blanched almonds
1/2 teaspoon salt
3 garlic cloves
1 medium tomato
1/8 teaspoon cayenne pepper
1 tablespoon red vine vinegar
Freshly ground black pepper
1. Break each chile into several pieces. Discard the stems and seeds. In a medium bowl, cover the chiles with the boiling water. Cover and set aside until soft, about 30 minutes. Drain and pat dry.
2. In a medium skillet, heat 1/4 cup of the oil over moderate heat until hot but not smoking, about 3 minutes. Add the bread and fry until golden, about 3 minutes on each side. Drain on a paper towel. Reduce the heat to moderately low, add the chiles to the skillet and cook for 2 minutes. Set the skillet aside.
3. In a food processor, mince the almonds with the salt and garlic, scraping the sides, about 1 minute. Break up the fried bread and add it, the chiles and their oil and process until a smooth puree forms.
4. Slice the tomato in half lengthwise. Squeeze out the juice and seeds and discard. Using the large holes of a metal grater, grate the flesh of 1 tomato half, leaving the skin intact in your hand; discard the skin. Repeat with the remaining tomato half.
5. Add the tomato and cayenne to the food processor. With the machine on, drizzle in as much of the remaining 1/4 cup oil as necessary to make a thick sauce. Stir in the vinegar and season with black pepper to taste. (The sauce will keep for 5 days; cover and refrigerate.)
Sally Schneider
From Food And Wine 1993
I hope this helps