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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Romesco Sauce Recipe

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This recipe for Romesco Sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red bell peppers 1 lb
2-3 clove garlic
1/2-1 c. blanched almonds toasted
1 T. sherry vinegar
1-2 T. tomato paste
1 t. smoked paprika
1/4-1/2 c. olive oil
Coarse salt
1/4 t red chile flakes optional
Directions:
Directions:
Char peppers over flame or under broiler on rimmed baking sheet, turn as needed
Transfer to bowl and cover with plate to steam 15 min. Remove skins (paper towels and paring knife). Remove and discard stems, seeds, ribs.
Transfer to food processor. Add garlic, almonds, vinegar, tomato paste, and paprika.
Pulse til combined. With machine running, slowly oil until combined. Can thin with water if needed
Season with salt
Number Of Servings:
Number Of Servings:
1 1/2 -2 cups
Personal Notes:
Personal Notes:
From Saveur

 

 

 

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