Romesco

also called romesco sauce · salsa romesco

The table

1/2 cup(70 g)blanched almondsfry 4 min until goldenpound to a coarse pastepound inwhisk in
1 slice(torn into pieces)rustic bread
1/3 cup(80 mL)extra-virgin olive oil
2 clovesgarlic
1 tspkosher salt
2(stemmed and seeded; or 1 ancho)dried ñora chilessoak 20 min in hot water
2(peeled)roasted tomatoes
1 tspsmoked paprika
2 Tbs(30 mL)sherry vinegar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1fry 4 min until golden

2soak 20 min in hot water

3pound to a coarse paste

goes in with what step 1 made

4pound in

goes in with what steps 2 and 3 made

5whisk in

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. soak 20 min in hot water

    20 minwalk away(read off the step)from the start

  2. fry 4 min until golden

    4 minneeds you(read off the step)from the start

  3. pound to a coarse paste

    not timed4 min in

  4. pound in

    not timed20 min in

  5. whisk in

    not timed20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need mortar · skillet

See how it is written
>> title: Romesco
>> category: Dressings & Dips
>> tags: almond, red pepper, spanish, sauce, skillet
>> counters: Deli
>> aka: romesco sauce, salsa romesco
>> servings: 8
>> time: 40 min
>> step.1: soak 20 min in hot water
>> step.2: fry 4 min until golden
>> step.3: pound to a coarse paste
>> step.4: pound in
>> step.5: whisk in

Soak @dried ñora chiles{2}(stemmed and seeded; or 1 ancho) in hot water for ~{20%min}.

Fry @blanched almonds{1/2%cup}(70 g) and @rustic bread{1%slice}(torn into pieces) in @extra-virgin olive oil{1/3%cup}(80 mL) in a #skillet{} for ~{4%min}, until golden.

Pound @&(~1)fried bread and almonds{} with @garlic{2%cloves} and @kosher salt{1%tsp} to a coarse paste in a #mortar{}.

Pound @&(~3)drained chiles{} into @&(~1)paste{} with @roasted tomatoes{2}(peeled) and @smoked paprika{1%tsp}.

Whisk @sherry vinegar{2%Tbs}(30 mL) into @&(~1)romesco{}.