Romesco Sauce with Roasted Peppers and Smoked Paprika
Ingredients
- 1/3 cup sliced blanched almonds
- 4 garlic cloves, roughtly chopped
- A couple of tablespoons canola oil (for toasting nuts on medium high heat)
- 1 cup cubed baguette
- 1 pound Roma tomatoes (about 5) blanched, peeled, seeded, diced
- 1 Aneheim chile, roasted, skinned and seeded
- 1/4 cup olive oil
- 3 to 4 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
Instructions
- Heat a frying pan over medium-high heat and add the canola oil. Sprinkle in the the nuts and stir them until browned. Add in the chopped garlic and cook until fragrant, about a minute.
- Add everything in the bowl of a food processor, and whirl until blend. Taste, and add in additional red wine vinegar and salt, if needed.