Salsa Romesco - Good Taste
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Salsa Romesco

From: 1774 Grille & Tap

• 2–3 red bell peppers, roasted and peeled
• Oil as needed
• Salt as needed
• 1 T dried ground chipotle
• 1 cup toasted almond
• 1 oz. white bread, cubed and toasted
• 4 cloves garlic
• 1/4 red wine vinegar
• 2 T tomato paste
• 4 tsp. smoked paprika
• 1/4 tsp. crushed red pepper
• 2/3 cup extra virgin olive oil
• 1/4 cup hot water
• 1/2 tsp. kosher salt

Coat bell peppers in a small amount of oil and salt. Roast at 425°F for about 15 minutes. Remove from oven, place into a bowl and cover with plastic wrap. Cool to room temperature, then peel and seed the peppers. Cut into small pieces and transfer to a food processor bowl. Add the remaining ingredients and process until a smooth consistency is achieved. This luscious Spanish sauce pairs well with grilled meats, seafood, or roasted vegetables. It’s also ideal for slathering on a sandwich!

Yields about 3 cups

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