Romesco Sauce

Photo by Elise Bauer.

5 largeGarlic cloves
⅓ cupMaisie Jane's Almonds, sliced or whole
2 mediumTomatoes, peeled and seeded
2 largeRed bell peppers, roasted peeled and seeded
½ teaspoonRed pepper flakes or crushed red chilies
½ teaspoonSalt
½ teaspoonBlack pepper
⅓ cupBalsamic vinegar
1 cupOlive oil

 

Combine all ingredients in food processor except vinegar and oil. Process until blended.

Add vinegar and process until blended. Add oil in a SLOW steady stream on low speed.

Let sauce rest at least 1 hour in refrigerator prior to serving.

Serve as a dip for raw vegetables or sauce for chicken, fish or pasta.

Makes approximately 3 cups.


Copyright 2003-2017 by Savor California. All rights reserved.