romesco_sace.md 627 B
Romesco Sauce
Yields: 3 cups
INGREDIENTS
- 2 - 3 large cloves garlic
- 1/3 cup sliced, blanched almonds
- 1 med tomato, peeled and seeded
- 1 red bell pepper, roasted, peeled and seeded
- 1/2 tsp hot red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup red wine vinegar (preferably balsamic)
- 1 cup olive oil
PREPARATION
In a blender or food processor, pure all ingredients except vinegar and oil.
Add the vinegar and process until blended. Add oil in a steady stream with motor on low speed.
Set aside to mature for an hour, or overnight in refrigerator.
Use as sauce for veggies.