Romesco Sauce (Aka Roasted Red Pepper Sauce)

• 1/4 cups Blanched Slivered Almonds
• 1 slice Sandwich Bread, Crust Removed, And Torn Into Small Pieces
• 1 clove Garlic, Chopped
• 8 whole Jarred Piquillo Peppers
• 1 whole Chipotle In Adobo, Seeds Removed (add 2 If You Want It Spicier)
• 1 Tablespoon Tomato Paste
• 2 Tablespoons Sherry Vinegar Or Red Wine Vinegar
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 3 Tablespoons Olive Oil

1. 1. Add the almonds into the bowl of a food processor. Pulse until the almonds are quite fine but some small pieces are okay.
2. 2. Add the torn bread and the garlic into the food processor and pulse until you have the texture of bread crumbs.
3. 3. Add the remaining ingredients except the olive oil into the food processor. Turn the food processor on, and stream the olive oil through the opening at the top. Blend until completely smooth.
4. 4. Refrigerate for at least one hour before use.
5. 5. Store in the refrigerator in an airtight container for up to one week.
6. Serve Romesco Sauce over fish, chicken or steak. Use it to top Potato Croquettes, toss it into pasta, or even use it as a sandwich spread.
7. Note: A blender may be used in place of a food processor, just be sure to give the almonds a chop first.

ubc, bread, clove garlic, peppers, in, tomato paste, sherry vinegar, ubc, ubc, olive oil

Taken from tastykitchen.com/recipes/condiments/romesco-sauce-aka-roasted-red-pepper-sauce/ (may not work)