Romesco Sauce (Catalan Pepper Sauce)

When we first had this sauce, they served it warm with grilled leeks and roasted rabbit. Delicious!

Ingredients:

2 tbsp bittersweet Spanish paprika (Pimentón de la Vera)

1 chili pepper

3 tomatoes

1 head of garlic

1 dozen almonds, blanched and peeled

2 dozen hazelnuts, skinned

1 sprig of mint, chopped

1 slice of bread, toasted

1 tbsp parsley

5 tbsp extra virgin olive oil

1 tsp salt

1 tbsp vinegar

Preparation:

Remove seeds from chili pepper and grind into a powder. Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. Put the tomatoes in a food processor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.

Great with earthy foods, like grilled meats and vegetables.

Recipe courtesy of Spain GourmeTour magazine.