Romesco Sauce

Ingredients:
2 choricero peppers
2 rice tomatoes
80g. toasted almonds
1 head of garlic
1 slice of toast
1 onion
6 tablespoons of «CAPIRETE» Sherry Vinegar
50g. fried macadamia nuts
1 cup of «CAPIRETE» Extra Virgin Olive Oil
Cayene pepper, sweet paprika and salt

Preparation:
Soak the choricero peppers in water overnight and remove the seeds. Set oven at 200ºC and roast the garlic, onion and tomatoes; allow to cool and the remove skin and seeds. Grind the almonds, macadamia nuts and toast in a food processor.

Ideal for: This sauce is perfect for serving with fish, seafood or braised vegetables. Serve with a platter of grilled asparagus, aubergines and onion and enjoy and all-time classic.

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