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Romesco Sauce Recipe

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This recipe for Romesco Sauce, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Sunday, December 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup pure olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled and seeded
2 plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice of white bread, crust removed, cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
salt
pepper

Directions:
Directions:
Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time). Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper

Number Of Servings:
Number Of Servings:
2 1/2 cups
Personal Notes:
Personal Notes:
Delicious sauce served with seafoods and/or vegetables.

 

 

 

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