Romesco sauce

I have been a bad, bad blogger. Life’s just been a bit nutso with work and family and blah, blah, blah. Anyway, I am back on this horse….starting with Romesco sauce. Yum. My mom and I first tried this as an accompaniment for empanadas and it was de-licious. Now, I am not about to make empanadas on any given Monday, so I needed some other dishes for this crazy yummy (one might say sick delicious) goodness. That turned out not to be an issue at all. Here’s what it is excellent with:

For breakfast, with a fried egg

As an appetizer with grilled sausage

As a side, with roasted potatoes

On a sandwich, with roast pork, arugula and whatever else your little Dagwood heart desires

Finally, I would like to note that, while the ingredient list is somewhat long, there is ONE step for actually making the sauce. That’s as easy as it gets, people. So, let’s get started:

Makes about 4 cups

1 Cup Marcona almonds, toasted

7 cloves garlic

3/4 Cup EVOO

2 Tablespoons sherry vinegar (2 parts red wine to 1 part balsamic does in a pinch)

1 small hot chili (serrano, thai, etc.) or 1/4 t cayenne

2 Cups roasted red bell peppers (it’s better if you roast them fresh, but I use canned about 75% of the time)

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

In a food processor, puree everything except the peppers until smooth. Add the peppers and puree until smooth, but textured. Sauce keeps for about a week in the fridge

One response to “Romesco sauce

  1. What is EVOO?

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