Romesco Sauce
From Auntie's Cook Book
Ingredients
- 12 oz jarred roasted red peppers, drained
- 14 oz canned fire-roasted tomatoes, well drained
- 3/4 cup raw blanched almonds, toasted
- 1/4 cup raw blanched hazelnuts, toasted, optional, you can use 1 cup almonds instead
- 1/4 cup chopped flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon red pepper flakes
- 1-2 garlic cloves chopped
- juice of half a lemon
- 1 teaspoon sherry vinegar or red wine vinegar
Directions
- Put all ingredients in a blender until smooth
