Sweet and (Slightly Spicy) Romesco Sauce

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OK, who has seen this little number?

Photo courtesy of Tammie Gilchrist (www.tammieGilchrist.com).

She’s a photographer in Southern CA and decided to take a few pictures of the food, catered by Assaggiare Mendocino Catering, for a wedding.

Um, with apps like that, to hell with the bride… I’m hanging with the chef!

Crudite shots? Easy enough. I have 12 tulip cups that we used as shot glasses in our younger years. The vegetable selection is totally up to you.

What intrigued me was the romesco sauce. It’s a Spanish sauce that, much like any Italian sauce, has a thousand variations. I opted for the following and I’m glad I did because here’s how I spent the last hour….

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…. Dipping away!

It consists of roasted Roma tomatoes, red bell pepper, garlic, paprika, red pepper flakes, olive oil, red wine vinegar, a piece of bread, and the kicker? Almonds (recipe to follow).

6 tomatoes and two red bell peppers was the perfect combination for a little over 2 cups of sauce.

Roast the veggies with the garlic, some olive oil and kosher salt.

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Tomatoes go skin up and bell peppers go skin down. Got it?

Roast them at 425° for 20-25 minutes.

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Scrape everything into the blender and add a half cup of roasted almonds, a tsp of paprika, a tbs of red wine vinegar, 2 pieces of bread (toasted), a tbs of red pepper flakes, and blend it well. Add a 1/4 cup of olive oil, while you’re blending it. Season with salt.

Lastly, I added a tsp of honey and gave it one last whirl.

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And then the dipping began… I Finally forced myself to throw it in the fridge.

I’m not making crudite shots, as originally planned. I’m actually going to serve it over pasta, if it lasts that long. 🙂

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If you’re using it as a dipping sauce, add more olive oil to thin it out.

Yum!!

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