Romesco Sauce / Dip

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Prep time: About 15 minutes
Cooking time: About 12 minutes
    (plus roasting time for red bell pepper if it's fresh)

Makes: 3 cups

    

Ingredients

• 1/3 cup    sliced almonds
• 1/4 t.       red pepper flakes
• 1/4 t.       ground black pepper
• 1 cup         flame-roasted red bell pepper, seeded and peeled (canned is OK)
• 1 cup         tomato, seeded and peeled (canned is OK)
• 2           cloves garlic
• 1/3 cup    balsamic vinegar
• 1/2 cup    mild olive oil

    

Directions

1. Spread the almonds on a cookie sheet and roast 12 minutes in 350 deg.F oven. Don't burn them. Let cool.
2. Puree the first six ingredients in a blender.
3. Add vinegar and mix well.
4. Set the blender at low speed and slowly add oil.
5. Let stand at least one hour before serving. Can also be refrigerated or frozen.

Makes a great dip for chips and a delicious sauce for roast pork.

Adapted from a recipe by Narsai David, (received 4/8/2003 from his neighbor, Mary Spivey).

 

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