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Romesco Sauce

Chef: Brian Ross

1/2 Cup EVOO
1 red pepper
6 ripe roma tomatoes
1 head garlic
1 onion
3 chipotle chilis in adobo sauce
1/4 Cup blanched almonds
1 slice white bread without crust
1 tablespoon sherry vinegar
1 teaspoon paprika
1/2 tablespoon salt

  1. Brush peppers, tomatoes, garlic and onion with oil and roast at 350 for 20-25 minutes.
  2. Saut and brown the almonds in some oil until golden.
  3. Remove then add the bread a few seconds on each side to brown.
  4. Peel the roasted vegetables and puree everything together.
  5. Hold and serve at room temperature.


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