Romesco Sauce / Dip

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Prep time: About 10 minutes
Cooking time: None

Makes: 3 cups

    

Ingredients

• 1/3 cup    toasted almonds
• 1/4 t.       red pepper flakes
• 1/4 t.       ground black pepper
• 1 cup       roasted red bell peppers (I use Mezzetta's from a jar)
• 1 cup       canned tomato sauce
• 1               clove garlic
• 1/3 cup    balsamic vinegar
• 1/2 cup    mild olive oil

    

Directions

1. Puree the first six ingredients in a blender.
2. Add vinegar and mix well.
3. Set the blender at low speed and slowly add oil.
4. Let stand at least one hour before serving. Can also be refrigerated or frozen.

Makes a great dip for chips and a delicious sauce for roast pork.
Also works well spread on toasted bagels with cream cheese or with scrambled eggs or omelets.

Adapted from a recipe by Narsai David, (received 4/8/2003 from his neighbor, Mary Spivey).

 

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