Romesco Sauce
Romesco doubles as a dip for veggies and a sauce for meats and poultry. Smoked paprika is a must for this recipe.
Romesco Sauce
Ingredients
- 1 cup cubed baguette 1 inch cubes, rounded cup
- 1/3 cup sliced blanched almonds
- 4 garlic cloves chopped
- Canola oil for toasting nuts
- 1 pound Roma tomatoes concasse
- 1 Anaheim chile roasted, skinned and seeded
- 1/4 cup olive oil
- 3 to 4 tablespoons red wine vinegar
- 1 tablespoon smoked paprika no substitutions for plain
- 1 teaspoon salt
Instructions
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Add a couple of tablespoons of canola to a large, hot frying pan, and add in the almonds. Toss around until browned. Add in the garlic and cook until fragrant, about a minute.
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Add the toasted almonds and garlic, along with any oil still left in the pan, to the bowl of a food processor. Add in the rest of the ingredients, beginning with 3 tablespoons of red wine vinegar. Blend until desired consistency, adding in additional red wine vinegar if needed if the mixture is too thick.
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Serve.
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