Romesco Sauce Recipe
Ingredients:
- 2 Tbsp. Extra-Virgin Olive Oil
- ½ Slice White Sandwich Bread, Cut Into ½ Inch pieces
- ¼ Cup Hazelnuts, toasted and skinned
- 2 Garlic Cloves
- 1 Cup Jarred Roasted Red Peppers, rinsed and patted dry
- 1 ½ Tbsp. Sherry Vinegar
- 1 Tsp. Honey
- ½ Tsp. Smoked Paprika
- ½ Tsp. Table Salt
- Pinch Cayenne Pepper
Instructions:
- Add 1 tablespoon oil, bread and hazelnuts to 12-inch nonstick skilled and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Transfer bread mixture to food processor and pulse until coarsley chopped, about 5 pulses.
- Add red peppers, vinegar, honey, paprika, sale, cayenne and remaining 1 tablespoon oil to processor. Pulse until finely chopped. Transfer sauce to bowl for serving, or use on top of a meal.
