Simple Romesco Sauce
Ingredients
- 1 large red bell pepper, plus 1 spicy red pepper (or 8-10 red jalapenos)
- 3 vine ripened tomatoes
- 1 large garlic clove, peeled
- 1/2 cup toasted almonds
- 2 slices white bread, toasted and torn into pieces
- 1 tbsp white wine vinegar
- 1/4 cup olive oil
- salt to taste
Instructions
- Preheat oven to 450. Roast tomatoes and peppers until beginning to char, 10 minutes.
- Allow peppers and tomatoes to cool. Halve the peppers and remove the skin and seeds. Half the tomatoes and remove the skin.
- Add almonds and garlic to the bowl of the food processor and process until broken down to a paste. Add tomatoes, peppers, vinegar and a few pieces of the toasted bread and process until a sauce begins to form. With the food processor on, drizzle in olive oil.
- Scrape down the sides of the food processor bowl. Taste the sauce and add salt as needed. Assess the thickness of the sauce; if it seems runny, add more pieces of toasted bread and process until smooth.
- Serve the romesco sauce on crostini, with fish or chicken, or just about anything. You can store it in the fridge up to 2 days.