Romesco Sauce

Ingredients

1/3 cup unsalted almonds just toasted or mix of almonds and hazelnut


2 slices bread, about 1-inch thick, crust removed, broken in pieces


1/3 cup canned tomatoes (best you have)


2 roasted red bell peppers (or mix of bell peppers with chilies if you prefer hot)


1 (large) clove garlic, chopped


3-4 tablespoons vinegar (mild wine, balsamic vinegar or similar)


1-1.5 teaspoon paprika


Pinch cayenne pepper


¾-1 cups extra-virgin olive oil


1 lemon


Kosher salt

Directions

In a food processor add the almonds (or the mixture of almonds and hazelnuts) and pulse until finely grained





Add the bread, the vinegar and the garlic and run until homogenized





Add the tomatoes, peppers, paprika, cayenne and pulse





With the motor running add the olive oil in a steady stream until smooth

Balance flavor:

Add salt


Add /or not lemon juice


Add more oil if you feel like


Adjust the spice level





Refrigerate covered for up to 2 weeks. Yields about 2 cups.