Romesco Sauce Akelare

Recipe Ingredients

2		Red peppers - roasted
		Cored and skinned
2		Tomatoes - roasted
		With garlic and thyme
2 oz	56g	Ground almonds
2 oz	56g	Ground hazelnuts
1		Garlic
1 tablespoon	15ml	Chopped mint
1 tablespoon	15ml	Chopped parsley
1/2 cup	118ml	Sherry vinegar
1/4		Dry sherry
1		Virgin olive oil

Recipe Instructions

In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts. Blend to a smooth paste.

With the blender on, slowly add the sherry vinegar and sherry, the olive oil drop by drop. Finally incorporate the herbs and season to taste.

TIP: If the sauce is to thick, thin it down with more sherry or mineral water.

Source:
Pepe Desvals at Akelare Restaurant^

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