🌚 Romesco Sauce 🐐
SOURCE: Cookie & Kate
STORAGE: 7-10 days refrigerated, indefinitely frozen
PAIRS WITH: Pan-Fried Pork Belly, roasted asparagus, roasted cauliflower
INGREDIENT QUANTITY PROCEDURE
slivered almonds
1 3 cup
  1. 1 Dry roast over medium heat.
red bell peppers
4
  1. 2 Roast over burner or grill flame until charred.
  2. 3 Peel off charred skin.
sun-dried tomatoes
1 2 cup
  1. 4 Combine with almonds and peppers in blender.
  2. 5 Blend to combine (not all the way to desired consistency).
garlic cloves
4
sherry vinegar -or- red wine vinegar
2 tbsp
smoked paprika
2 tsp
salt
1 tsp
cayenne pepper
1 2 tsp
olive oil
1 cup
  1. 6 Stream into blender, continuing to blend until desired consistency.
SCALING: