Originally Posted by Efrain Barragan on Thursday, February 23, 2012
A post from our Master Chef, Anna Callaway
Romesco Sauce is one of my favorites sauces to make! It is really easy to prepare using “Gary and Kits Napa Valley” Smoked Paprika Almonds. It is a staple in Spain and often served with roasted seafood, potatoes or enjoyed as a dip.
Begin with a couple of ounces of almonds and follow these easy steps below:
Heat your oven on to 350 F. Next, take some tomatoes and unpeeled garlic. Roast for 30 minutes. Tomatoes will collapse and release their juices. The garlic will roast in its skin. Meanwhile soak a couple of red chilies in some warm water.
Place the stemmed and seeded chilies along with the roasted peeled garlic and process until it looks chopped.
Add your roasted, peeled tomatoes (one cup). Process until smooth. Drizzle in 1/3 cup of Clif Family Winery - Extra Virgin Olive Oil. Process until smooth again. Last add 2 Tbs. of Red Wine Vinegar, a pinch of sugar and salt to taste. The pinch of sugar balances the flavor of the smoked paprika and roasted tomatoes. That’s it! If you want to have a velvety smooth sauce, just strain in a medium strainer. The photo on the right shows the chili pepper flakes you remove when straining.