Romesco Sauce Recipe
Ingredients
| Red bell pepper | 1 Large | |
| Blanched almonds | 1/3 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 4 plum tomatoes, quartered and seeded | ||
| Bread slice | 2 , toasted | |
| Garlic | 3 Clove (5gm), peeled | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons sherry vinegar or white wine vinegar | ||
Directions
MAKING
1. Chop the bell pepper up lengthwise, throw the seems and membrane away and retain the rest
2. Place the halves with their skin sides up on a baking sheet lined with foil and pflatten them with the hand
3. Broil them in the broiler for about fifteen minutes till the slices are well blackened
4. Place them in a ziplock bag, seal it and set it aside for another fifteen minutes; peel the halvea later
5. Add the roated bell pepper with paprika, red pepper, tomatoes, almonds, salt, toasted bread and garlic into a blender or food processor and blend until thoroughly minced
6. Add oil nad vinegar and blend some more until a smooth paste is formed
SERVING
7. Serve as appropriate
1. Chop the bell pepper up lengthwise, throw the seems and membrane away and retain the rest
2. Place the halves with their skin sides up on a baking sheet lined with foil and pflatten them with the hand
3. Broil them in the broiler for about fifteen minutes till the slices are well blackened
4. Place them in a ziplock bag, seal it and set it aside for another fifteen minutes; peel the halvea later
5. Add the roated bell pepper with paprika, red pepper, tomatoes, almonds, salt, toasted bread and garlic into a blender or food processor and blend until thoroughly minced
6. Add oil nad vinegar and blend some more until a smooth paste is formed
SERVING
7. Serve as appropriate
Chef
