Tuesday, August 3, 2010

Romesco Sauce

So here's what I did with the fire roasted red peppers. Romesco sauce is a traditional Spanish sauce. This recipe is adapted from many, many recipes that can be found on the Internet, all conceptually similar and none quite the same. It's one of those sauces that everyone's grandmother has a special recipe for. The result is sweet and pungent at the same time. In Spain it is typically served with grilled meat, seafood, and grilled vegetables. But you could also use it as a dip with veggies or pita chips, on bread or toast slices as an appetizer or tapa, even on pizza or with pasta (with pasta you might want to add in some roasted tomatoes).

8 oz. fire roasted red peppers
1/2 cup extra virgin olive oil
3/4 cup almonds, lightly toasted
2 large cloves garlic (or more to taste)
2 tsp salt
1/4 tsp chili powder (or more to taste)
1 1/2 tsp paprika
1 Tbsp white wine vinegar or sherry vinegar
Freshly ground black pepper to taste

Combine all ingredients in a food process or blender and process until smooth. Taste and adjust seasonings as needed.

If you want to freeze this, it takes well to the same storage method I use for pesto: place single-meal quantities into freezer bags and press flat.

Packaging for the freezer

Makes about 2 cups.

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