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Romesco
Yield: 1qt
Red Peppers 4ea
Tomatoes 8ea
Garlic 12 cloves
Almonds 2 cups
Baguette 1ea
Pimenton - Spanish paprika 1/4ea
Sherry Vinegar 1/2cup
Salt to taste
Procedure
Char red peppers over open flame on the grill or in a 450
degree oven until black. Place in a bowl cover to steam for 5
minutes. Remove black skin and seeds then cut in one inch
pieces set aside.
Toss tomatoes and garlic in a bowl with a little oil and
salt; roast 450 degrees about 15 minutes until charred and
completely soft.
Toast almonds in a 325 degree oven for 10 minutes.
Cut Baguette in inch-sized pieces and dry out until crusty in
a low 200 degree oven.
Toss to combine roasted peppers, tomatoes, garlic, almonds
and baguette.
Season with paprika and sherry vinegar, then puree mixture in
a robot coupe until chunky smooth. Taste and adjust for
seasoning with salt and sherry vinegar.
This sauce is a perfect healthy sauce for a wide array of applications, from topping a grilled steak to being a dressing for your pasta salad.