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Posted: Tuesday, 11 November 2008 9:52AM
Narsai's Romesco Sauce
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Yields: 3 cups
2-3 large cloves garlic
1/3 cup sliced, blanched almonds
1 med tomato, peeled and seeded
1 red bell pepper, roasted, peeled and seeded
1/2 tsp hot red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1/3 cup red wine vinegar (preferably balsamic)
1 cup olive oil
Place all ingredients in a blender except the oil. Process until blended smooth. Add oil in a steady stream with motor on low speed until a smooth, creamy texture. Set aside to mature for an hour, or overnight in refrigerator.
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Recipe Copyrighted 2010 by Narsai M. David
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