About the music: Romesco sauce comes from the spanish peninsula so we thought it fitting to throw in a few songs to get your Spanish/Portugese juices flowing as you blend the ever living daylights out of these ingredients. With this mix there wasn’t too much rhyme or reason behind the song choice as my musical selections from that region are a little limited, but that doesn’t mean that these songs won’t put a healthy dose of skip in your step.
Serves: all of your saucing needs
Prep/cook time: 10 minutes
12 oz can of roasted red peppers
3/4 of a 12 oz can of diced tomatoes
1/2 cup blanched slivered almonds
4 cloves of garlic, minced
1 slice of toast
1 tsp paprika
1/2 tsp cayenne
1/4 cup olive oil
1 tsp lemon juice
2 tsp agave nectar or sugar
2 tbsp ketchup
This romesco sauce is really some of the best. It’s got a little kick to it and it’s extremely versatile complimenting your breakfast treats all the way up to your finest of dinners. To get things started toast up one slice of bread and throw it into a food processor…you’ll pick up on the theme pretty quickly in that everything is about to end up pureed in the food processor. Next drain the red peppers and the diced tomatoes and throw them in the food processor as well. To make things nice and easy, take all of the rest of the ingredients and toss them in that food processor of yours as well. Once everything is ready to be pureed, turn that puppy on and puree the shit out of it. After everything is nice and blended taste for spice and sweetness and adjust to your liking.
Yup, it’s that simple!