Romesco Sauce
- Comments()
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Makes 2 cups
Ingredients
- 3/4 cup blanched slivered almonds
- 2 garlic cloves, thickly sliced
- 1 slice white sandwich bread, torn into small pieces
- 1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
- 1/4 cup jarred pimientos, drained
- 2 tablespoons red-wine vinegar
- 1 tablespoon sweet paprika
- 1/8 to 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Coarse salt and ground pepper
Directions
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In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.
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Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.
Cook's Note
Spoon 2 tablespoons mixture into each section of an ice-cube tray. Freeze at least 1 hour; transfer cubes to a resealable plastic bag, and freeze up to 3 months. You can also freeze sauce in airtight containers, leaving 1/2 inch of space, up to 3 months. Cubes thaw in 15 minutes at room temperature; thaw larger quantities in the microwave or in the refrigerator overnight.
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Please check at www.gastrobaskandco.blogspot.com what happened when I tried this receipe.!!! yummmm
This sauce is fairly easy to make on a weekend (if you have a food processor) and it's absolutely a knockout with the chicken breasts and potatoes. I do about half sweet paprika and half smoked paprika. I make a double batch so I have enough to freeze three Glad bowls full, and then use the last bit for supper that day. Really a must-try. It's like nothing you've tasted before, but absolutely delicious.