Smoked paprika romesco sauce
Smoked paprika romesco sauce
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Makes 2 cups
Ingredients
1/2 cup whole blanched almonds, preferably Marcona, roasted and salted 1 (7-ounce) jar piquillo peppers, drained and coarsely chopped, or 1/2 (13.75 ounce) can 1/2 cup extra-virgin olive oil, preferably Spanish 1 tablespoon smoked paprika 1/8 to 1/4 teaspoon cayenne 2 cloves garlic, minced 1 tablespoon sherry vinegar Salt to taste
Preparation

Step 1 Combine the almonds, piquillos, olive oil, smoked paprika and cayenne in a blender. Process until smooth.

Step 2 Transfer to a bowl; stir in the garlic and vinegar and salt to taste. Serve as a spread on bread, a sauce for grilled fish or meat or as a dip for roasted potatoes.

Description
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