Romesco Sauce
Makes About 2 Cups
Ingredients
1–2 slices hearty white sandwich bread, crusts removed, bread lightly toasted, and cut into 1⁄2-inch pieces (1⁄2 cup)
3 tablespoons slivered almonds, toasted
1-3⁄4 cups jarred roasted red peppers
1 small ripe tomato, cored, seeded, and chopped
2 tablespoons extra-virgin olive oil
1-1⁄2 tablespoons sherry vinegar
1 large garlic clove, minced
1⁄4 teaspoon cayenne pepper
Salt
Instructions
Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, garlic, cayenne, and 1⁄2 teaspoon salt. Process until mixture has texture similar to mayonnaise, 20 to 30 seconds. Season with salt to taste and transfer to serving bowl. (Sauce can be refrigerated for up to 2 days.)
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