ROMESCO SAUCE
From choclytcandy 14 years agoIngredients
- 1 - 2 slices white sandwich bread shopping list
- 3 tablespoons slivered almonds , toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues shopping list
- 12 ounces roasted red peppers (1 jar), drained (about 1 3/4 cups) shopping list
- 1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium shopping list
- 1 large clove garlic , minced or pressed through garlic press (about 1 generous teaspoon) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 1/2 tablespoons sherry vinegar shopping list
- 1/4 teaspoon cayenne pepper shopping list
- table salt shopping list
How to make it
- 1. Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
- 2. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt; transfer mixture to bowl and serve. (Can refrigerate in airtight container up to 2 days; return sauce to room temperature before serving.)
- Pair with fish, roasted meats, and vegetables.
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- boosan21 Pleasant Valley, CT
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