Romesco Sauce
This classic Spanish sauce from Catalonia in Northeastern Spain can be paired with an array of preparations including, roasted vegetables, meats, poultry,
Ingredients
Directions
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1
In a mixing bowl, toss unpeeled garlic and bread with the vegetable oil and 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.
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2
Turn cloves periodically and roast until skins blacken and garlic softens, about 15 minutes. Peel garlic. Set aside.
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3
On the same pan, add the hazelnuts and toast for 2 minutes. Remove from pan and allow to cool.
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4
Place the drained red peppers in the food processor followed by sherry vinegar, tomatoes, Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, salt, white pepper, paprika, garlic, bread, and hazelnuts.
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5
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.
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6
Store Romesco sauce in an airtight container and place in the refrigerator until ready to use. Enjoy!
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