Romesco Sauce

Romesco Sauce

adapted from Food Network

Romesco sauce is a Spanish sauce made from roasted red peppers, tomato, nuts, garlic and oil which can be served with any type of roasted meat, chicken or seafood.

You can roast your own red peppers under the broiler or directly over an open flame until they char. Wrap them in foil to steam for about 20 minutes before removing the skins. It is an easy process and much cheaper than buying canned ones

If you so not have sherry vinegar, you can substitute with red wine vinegar, white wine vinegar, or apple cider vinegar.

served with backed chicken breast

Makes about 1 1/2 cups                                                    3 WW points / 1/2 cup

1/4 cup breadcrumbs
3/4 tsp. Penzeys Sunny Paris Seasoning or your favorite seasoning blend
2 Tbsp. toasted almonds
1/2 garlic clove
6 oz. roasted red peppers, either freshly roasted or jarred
1/2 plum tomato, seeded & chopped
1 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper to taste

Combine the breadcrumbs and seasoning blend in a small bow; Mix to combine .

Place the almonds and half of the breadcrumbs in a small food processor; Process until nuts are nearly ground.

Add the garlic, red pepper, tomato, oil, vinegar and cayenne to the processor.

Pulse; scraping down the sides of the bowl until the  texture is smooth, about 20-30 seconds.

Use the remaining breadcrumbs to achieve the consistency of mayonnaise.

Season to taste with salt and pepper before serving.

Enjoy!