Romesco Sauce
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Ingredients
- 1 sheet of matzoh
- 1 cup sliced almonds, toasted
- 1 8-ounce jar roasted red peppers, drained or 1 large, freshly roasted red pepper
- 2 cloves garlic, grated
- 1/4 cup red wine vinegar (eyeball it)
- Salt and freshly ground pepper
- 1 plum tomato, cut into quarters
- 1/4 cup EVOO Extra Virgin Olive Oil
Yield
Serves: 1 cup
Preparation
With your hands, break the matzoh into a few pieces and add to the bowl of a food processor. Add the toasted almonds, roasted red peppers, 2 cloves of garlic, red wine vinegar, salt, pepper, and the plum tomato. Turn on the machine and pour in about 1/4 cup of EVOO in a slow steady stream while the machine is running. Process until all the ingredients are ground and smooth.
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