PHOTOGRAPH BY Romulo Yanes
INGREDIENTS RECIPE BY Soa Davies
- 1 large roasted red bell pepper from a jar
- 1 garlic clove, smashed
- 1/2 cup slivered almonds, toasted
- 1/4 cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons Sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
NUTRITIONAL INFORMATION
1 tablespoon per serving, 1 serving contains:
- Calories (kcal) 50
- Fat (g) 6
- Saturated Fat (g) .5
- Cholesterol (mg) 0
- Carbohydrates (g) 1
- Dietary Fiber (g) 0
- Total Sugars (g) 0
- Protein (g) 1
- Sodium (mg) 40
PREPARATION
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
Notes: I would roast my own Peppers, garlic, tomato, and almonds..
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