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V Romesco Sauce
Adapted from a recipe on Bonappetit.com. This sauce freezes very well for use during the year on fish, chicken, veggies, or grilled bread.
4 farm peppers, grilled or roasted, skin and seeds removed
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée - or 2 plums tomatoes, seeded
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.