Romesco Sauce, 10/3/13

Chef Mark Abernathy

1 (12 oz) jar (1 1/2 cups) of roasted red bell peppers, drained

1/3 cup chopped toasted almonds or pecans for a Southern twist

2 garlic cloves, chopped

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground red pepper

Process all ingredients in a food processor until smooth.

Note: This is great on top of toasted crusty bread or baguette with parmesan. Thin with more vinegar for a salad dressing. Add to a pan with butter and cream for a sauce that is great on salmon. Toss with veggies. Use can also use fresh roasted & peeled red bells.

close video ad
Unmutetoggle ad audio on off