Recipe: Romesco Sauce

Ingredients

  • 1 cup Slivered Almonds
  • 1 jar Roasted Bell Peppers (drained)
  • 2/3 cup Olive Oil
  • 2 Tbs Tomato Paste
  • 2 Tbs Pimenton Dulce (Paprika)
  • 2 Tbs Sherry or Red Wine Vinegar
  • 2 Tbs Lemon Juice
  • 2 crushed Garlic Gloves
  • ΒΌ tsp Salt
  • dash of Cayenne Pepper (optional)

Instructions

  1. Roast almonds in oven till slightly browned & let cool. (350 degrees)
  2. Whirl almonds in food processor until ground.
  3. Add remaining ingredients (except olive oil) and blend.
  4. With motor running, gradually add the olive oil.
  5. Adjust thickness by adding more lemon juice or bread crumbs if it’s too runny.
  6. Serve with fresh shrimp or on grilled fish or lamb chops.
  7. NOTE: This recipe can be made days in advance!

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Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.

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