Romesco Sauce by Jen Hoy

This recipe for Catalan Romesco (Spanish roasted pepper and almond sauce) is one of hundreds of variations on a theme. Many people use tomatoes in their Romesco, but I like mine without. Toasted almonds and roasted garlic lend layers of flavor to this complex condiment that is fabulous served with fish, grilled tofu, and meats, but also with crudités or as a topping for bruschetta, corn cakes, or spinach patties. Romesco is as versatile as it is flavorful.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 1 small head garlic, cut in half cross-wise
• ½ cup toasted almonds
• 3 large roasted red bell peppers, peeled and seeded
• ½ teaspoon paprika
• 1 tablespoon red wine or sherry vinegar
• 4-5 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 1 tablespoon chopped parsley for garnish (optional)

Preparation:

Preheat oven to 350’F.
Lightly brush the garlic with olive oil and place the halves cut side down on a small pan. Place the pan in the middle of the oven and roast the garlic for about 15 minutes, until it is soft. When the garlic is cool enough to handle, pop the cloves into the bowl of a food processor.
Add the almonds and pulse the mixture until it is ground fine.
Add the peppers, paprika, vinegar and 3 tablespoons olive oil, and process until the mixture is a thick puree. Add additional oil to reach desired consistency. Season to taste and serve sprinkled with chopped parsley.
Makes about 2 cups
Copyright 2010 by Jen Hoyhttp://video.about.com/spanishfood/Homemade-Romesco-Sauce.htm