ROMESCO SAUCE WITH COTIJA CHEESE

Ingredients

1/2 tsp. vegetable oil

3 medium garlic cloves

3 slices crusty bread

1/2 Cup hazelnuts

16 oz. jar of roasted red peppers, drained

2 Tbsp. sherry vinegar

4 whole peeled pear tomatoes (from a can, approximately 10 oz.)

4 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

1/4 tsp. sea salt

1/4 tsp. ground white pepper

1/4 tsp. sweet Hungarian Paprika

In a mixing bowl, toss unpeeled garlic and bread with vegetable oil. Place in a sauté pan over medium low heat. Toast the bread to golden brown by flipping every 5 minutes for a total of 10 minutes. Remove bread from pan.
Turn cloves periodically and roast until skins blacken and garlic softens, about 15 minutes. Peel garlic. Set aside.
In the same pan, add the hazelnuts and toast for 2 minutes. Remove from pan and allow to cool.
Place the drained red peppers in the food processor followed by sherry vinegar, tomatoes, Cotija, salt, white pepper, paprika, garlic, bread, and hazelnuts.
Cover with lid and process for 1 minute, stop, remove lid, and scrape down the sides with rubber spatula. Cover again and mix for an additional minute.
Store Romesco sauce in an airtight container and place in the refrigerator until ready to use.