Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Romesco Sauce




Source of Recipe


Internet


List of Ingredients




1/4 cup pure olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled and seeded
2 plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice of white bread, crust removed, cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
salt
pepper


Recipe



1. Heat the olive oil in a large saute pan over high heat until smoking.

2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.

3. Remove each ingredient with a slotted spoon as it's done.

4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).

5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.

6. Add the hazelnuts and process until finely chopped.

7. Add the honey and season to taste with salt and pepper.

Makes about 2 1/2 cups.