Romesco Sauce

(Yields about 2 cups sauce)



In a skillet, toast almonds over moderate heat until fragrant and golden. Remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden. Tear into pieces and add to work bowl of food processor. Add almonds and pulse until bread and almonds are finely chopped. Add the peppers, garlic oil and sherry vinegar. Process until very smooth. Season with salt, pepper and additional sherry vinegar (if desired) to taste. Serve chilled or at room temperature.

Recipe notes:

This sauce makes an excellent dip for fresh vegetables or pita chips. Try topping some toasted baguette slices with feta cheese and a dollop of sauce. It also pairs well with pasta and polenta. Thinned with additional sherry vinegar, it works well as a salad dressing over fresh spinach and other sturdy greens.

Recipe by Get Out of the Kitchen!