Recipe

Romesco sauce

October 1, 2008

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Makes about 3/4 cup


2	red bell peppers, roasted, peeled, stemmed, and seeded
1/2	small chili pepper, seeded and chopped
2	cloves garlic, chopped
3/4	cup almonds, toasted
1/4	cup flat-leaf chopped parsley
2	tablespoons chopped fresh mint
2	tablespoons red wine vinegar
	Salt, to taste
1/2	cup olive oil

1. In a food processor, combine the bell and chili peppers, garlic, almonds, parsley, mint, vinegar, salt, and olive oil.

2. Pulse the mixture to form a coarse puree. Taste for seasoning and add more salt, if you like. Adapted from Rialto