Romesco Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- ½ slice hearty white sandwich bread cut into ½-inch pieces
- ¼ cup hazelnuts toasted and skinned
- 2 clove garlic sliced thin
- 1 cup jarred roasted red peppers rinsed and patted dry
- 1 ½ tablespoons sherry vinegar
- 1 teaspoon honey
- ½ teaspoon smoked paprika
- ½ teaspoon table salt
- Pinch cayenne pepper
Instructions
- add 1 tablespoon oil, bread, and hazelnuts to 12-inch nonstick skillet and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)
Nutrition
Serving: 1tbspCalories: 17kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 98mgPotassium: 15mgFiber: 0.2gSugar: 0.3gVitamin A: 38IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
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