Romesco Sauce

We had our friends, Don & Carol coming over for a jointly prepared dinner and the theme was Spanish food.  Sometimes, maybe most times, it is so much more fun to get in the kitchen and cook with friends rather than go out.  Carol is so creative and truly willing to roll up her sleeves and try something new.  So she is the perfect partner in these cooking adventures.  This night we were also limited by the continuation of Passover – meaning, our recipes could not have leavening products (bread).  Well if you know what goes in a Romesco sauce, then you know one of the ingredients is bread.  Simple Passover solution – matzah.  I would say romesco sauce is one recipe where, not only, is matzah a good substitute but could easily have been used in the original.

Romesco Sauce

METHOD

1 Preheat the oven to 450°F. Place the red peppers and onion baking tray.  On the same tray, take a head of garlic and wrap in tin foil.  Also, place the garlic on the tray.  Drizzle the oil over the peppers and onions and

Roasting Vegetables

bake for 12 minutes.

Remove from oven and let cool a little.

2 Place the peppers, onions and 5 or 6 of the cloves  into a food processor.

Add the remaining ingredients including the salt, tomatoes, smoked paprika, and the sherry vinegar.  Purée until mostly smooth.

Now it is ready to serve.

Enjoy!