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Romesco Recipe

Yield: 1qt

Red Peppers 4ea
Tomatoes 8ea
Garlic 12 cloves
Almonds 2 cups
Baguette 1ea
Pimenton - Spanish paprika 1/4ea
Sherry Vinegar 1/2cup
Salt to taste

Char red peppers over open flame on the grill or in a 450 degree oven until black. Place in a bowl cover to steam for 5 minutes. Remove black skin and seeds then cut in one inch pieces set aside.
Toss tomatoes and garlic in a bowl with a little oil and salt; roast 450 degrees about 15 minutes until charred and completely soft.
Toast almonds in a 325 degree oven for 10 minutes.
Cut Baguette in inch-sized pieces and dry out until crusty in a low 200 degree oven.
Toss to combine roasted peppers, tomatoes, garlic, almonds and baguette.
Season with paprika and sherry vinegar, then puree mixture in a robot coupe until chunky smooth. Taste and adjust for seasoning with salt and sherry vinegar.

This sauce is a perfect healthy sauce for a wide array of applications, from topping a grilled steak to being a dressing for your pasta salad.

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