Romesco Sauce With Bread And Raw Garlic Spanish Recipes

Ingredients

1/2 c. extra virgin olive oil, preferably Arbequina olive oil or other Spanish olive oil

2 slice French bread with the crusts

1/2 c. blanched Spanish Marcona almonds

1 can imported Spanish piquillo peppers

3 large garlic cloves

1 small jalapeño pepper

1 tbsp. red-wine vinegar

Sea salt to taste

Preparation

Step 1Heat 1/4 cup oil in a small skillet over medium heat and gently fry the bread and almonds until the bread is crisp and golden brown (do not let the heat get too high or it will destroy the delicate flavor of the oil). Pour the contents of the skillet into a food processor and pulse until the nuts are finely ground. Place in a bowl.Step 2Place the piquillo peppers in the food processor and pulse until mixed. With the machine running, pour the remaining 1/4 cup olive oil through the feed tube in a thin, steady stream and process until smooth; pour into the bowl with the nut mixture. Add the garlic and jalapeño and mix well. Season with vinegar and salt.