79
      Sunday
      81 / 57
      Monday
      71 / 52
      Tuesday
      73 / 51

      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.

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