Romesco Sauce, 10/3/13 - KATV - Breaking News, Weather and Razorback Sports

Romesco Sauce, 10/3/13

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Chef Mark Abernathy

 

1 (12 oz) jar (1 ½ 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

½ tsp  sugar

¼ tsp  salt

¼ 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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