Recipe for Romesco Sauce

Active Time: 10 minutes (plus roasting and toasting)
Total Time: 1 hour

Ingredients

3 roasted red bell peppers

3 T roasted almonds

3T roasted hazelnuts

2 cloves garlic, chopped finely

3 T sherry vinegar

1 t Spanish smoked paprika

sea salt to taste

pepper to taste

1/2 c olive oil

Directions

1. Roast and peel red bell peppers. You can do this on the grill (which is smoky good!) or in the oven, also very good.
2. Toast hazelnuts and almonds, and after they cool rub them in your palms till most of the papery skin falls off. Don't worry about it if you can't get some of it off, it all gets ground up in the Cuisinart in the end.
3. Put bell peppers, almonds, hazelnuts, and garlic in Cuisinart and blend. Add sherry vinegar, paprika, salt, and pepper. Mix and taste.
4. Add olive oil and give it one more whirl. Taste one more time to make any final adjustments to your liking.
5. Stores in the fridge for 1-2 weeks. Try it on everything-- fish, chicken, pork, pizza, pasta, veggies, grain salads. Enjoy!