Salsa Romesco (Catalan)

I especially like this sauce for tossing steamed or roasted cauliflower and for dipping grilled leeks or scallions, but it’s good as a savory sauce over fish and poultry in the summertime as well.

Ingredients

• 1 cup tomatoes, diced
• 3/4 cup red bell pepper, diced
• 1 cup red onion, diced
• 5 cloves garlic, minced
• 1/2 cup almonds, blanched, peeled and toasted
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt flakes
• 1/4 teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar

Directions

1. Combine all ingredients except oil and vinegar in a blender or food processor. Blend until smooth.
2. Drizzle olive oil into sauce while blender is running. Continue blending until sauce thickens.
3. Blend in the vinegar.

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