Romesco sauce

1 head of garlic
1 onion
2 peppers
3 tomatoes
25 minutes at 400
Take out tomatoes remove skin and seeds
20 more minutes for remaining ingredients, remove peppers skin removed and remove skin on garlic
1/3 cup hazelnuts toasted

1/3 cup blanched almonds toasted

1/2 teasp of smoked paprika

1/4 tsp of cayenne

3/4 cup of olive oil

1/2 garlic clove crushed

2 tablespoons red wine vinegar

2 slices crusty bread (about 2 ounces) crust removed

Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.) Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth. Transfer to a serving dish and set aside.

 

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