Recipe

Spanish Romesco Sauce Recipe

	Mbeards2 / All my dishes 7 months ago I found this in a "healthy eating" cookbook. It takes a little preparation but its worth the effort. Prep:30m Cook:20m Servings:6	Mbeards2
	tomato garlic peppers olive oil almond hazelnuts parsley

Does this look good? Yeah! / Nope

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Ingredients

Extra Virgin Olive Oil (to coat the peppers)

5 red bell peppers, roasted, seeded and skinned

25 blanched almonds

25 toasted hazelnuts

salt to taste

freshly ground black pepper to taste

20 cloves of garlic

1 tablespoon of Spanish paprika

5 dried chili peppers, seeded and crushed

1/2 cup fresh minced parsley

1/4 cup red wine vinegar

1 1/2 cup Extra Virgin Olive Oil

1/2 cup warm water

Directions

Preheat oven to 400F.

Wash and dry the red peppers.

Rub the peppers with olive oil. Bake the peppers on a cookie sheet until the skins begin to bubble and blacken. Rotate halfway through baking.

Remove from the oven and carefully place the hot peppers in a paper bag. Leave them in it for 10 to 15 minutes.

Remove the peppers from the bag and place in ice-cold water. Rub the peppers in the water to remove the skins. Keep the flesh and discard the stems and seeds.

Turn the temperature of the oven down to 350F.

Toast the almonds and hazelnuts on the cookie sheet for about 5 minutes or until the almonds are lightly browned.

In a food processor, chop all of the nuts as finely as possible.

Mix in the salt, pepper, garlic, paprika, and chili peppers, then drop in the flesh of the bell peppers and parsely and process until everything starts to get chopped all together.

With the motor still running, gradually add the olive oil and vinegar, and finally the warm water. (It's like you're making a "pesto" sauce.)

Transfer to a serving bowl and serve the sauce with French bread slices and Manchego cheese.

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Comments

sandygalesmith 7 months ago said:
This is a little diffrent but it looks good though.Have you tryed this yet and if so how does it taste and what do you use it on?

juels 7 months ago said:
Mmmmmmm....this sounds yummy! Besides bread, this should also be good with poultry.

barbiemensher 7 months ago said:
Speaking of bread, your recipe seems to be missing that as one of the ingredients - it's usually traditional to add a couple of slices of good country white bread, cubed and sautéed until golden in some olive oil. It helps give it the thick, creamy texture. Just a suggestion. :)

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