Salsa de Romesco Red Pepper and Almond Sauce
1 cup of whole almonds
1 teaspoon salt
3 or 4 thick slices of white bread
1 teaspoon ground black pepper
6 unpeeled garlic cloves
1 tablespoon hot chili flakes or paste
2 chopped red peppers
2 cups Olivado Extra Virgin avocado oil or Olivado Rosemary-infused avocado oil
6 quartered tomatoes
3 tablespoons paprika
1 cup red wine vinegar
Heat oven to 250 centigrade. Toast the almonds, bread and garlic-10 to 15 minutes. Cut bread into cubes. (Alternatively you can sauté the almonds, cubed bread and garlic in a pan with 2 tablespoons of avocado oil). Place bread and almonds in food processor until finely ground. Peel garlic. Add garlic, chopped red peppers, quartered tomatoes, paprika, salt, pepper and chili flakes or paste. Mix until smooth. Add avocado oil, then the red wine vinegar until the contents form a thick, smooth salsa.
Try adding a few hazel nuts or substituting the almonds entirely with hazel nuts.
Note: A sauce from the Catalan area of Spain that is best served alongside grilled or barbecued meats, fish and vegetables. It is also a component of Romesco de Peix, a delicious fish stew. This recipe can be refrigerated for several weeks if it isn't eaten sooner!