Saturday, October 5, 2013

Romesco Sauce, Part Deux, posted by Melinda

(image source)
To take advantage of our sweet peppers, here's a Romesco sauce that's almost entirely peppers, with just a bit of tomato.  We owe the recipe to Mariquita Farm, a California CSA (click here).

Romesco Sauce for Pasta, Crostini, or a Dip for Veggies

  • 4 large roasted sweet peppers [any color, but preferably red or yellow]
  • 1/2 cup toasted almonds
  • 2 cloves garlic, peeled
  • 1 ripe tomato [or a handful of ripe cherry or grape tomatoes]
  • 2 thick slices from a baguette
  • 1 tsp paprika [plain or smoked]
  • 1/2 cup or less olive oil [the last time I made this, I substituted plain unsweetened soy milk for some of the oil, to make a less fatty sauce--you couldn't taste the difference--or at least we couldn't]
  • fresh basil leaves to taste [or a tsp or so of dried basil if you're out of fresh]
  • 2-4 tbsp sherry vinegar [or vinegar of your choice]
  • salt/pepper to taste
Now comes the hard part:  puree everything in the blender. Enjoy!

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