Romesco Sauce

Over an open flame or in a 400 degree oven, roast the bell peppers until blistered. Place in a small bowl and cover with plastic wrap; allow to rest for 10 minutes.

Peel the peppers and add to a blender or food processor, add the garlic, nuts, tomatoes, parsley, sherry vinegar, paprika, and cayenne. Turn the blender on and run, and gradually add the olive oil.

Once the mixture resembles a rough paste, stop the blender and taste for seasoning, adjust the seasoning and add more oil if necessary.

Tom Douglas Hot Stove Society