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VEGAN: Salsa Romesco

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* Exported from MasterCook *

 

Salsa Romesco

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 28

Serving Size : 8 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup blanched almonds

1/4 cup hazelnuts

2 large garlic clove -- chopped

1 small dried hot red chile pepper -- crushed

2 medium vine-opened tomatoes

(about 6 ounces each) -- peeled,

quartered and seeded

1 teaspoon sweet paprika

1/4 teaspoon coarse salt

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar -- up to 1 1/2

2 tablespoons chopped fresh parsley

 

MAKES ABOUT 1 1/2 CUPS.

 

A Catalan sauce for fish, seafood, and vegetables, Salsa Romesco makes an

excellent substitute for pesto in the Eggplant Roll-ups with Pesto. Mild

to medium in spiciness, you can add one or two additional chiles to make it

hotter.

 

Preheat the oven to 350F (175C). Spread the nuts on an ungreased

light-colored baking sheet and toast until lightly golden and fragrant,

about 7 to 10 minutes, stirring once. Immediately remove from the baking

sheet and let cool slightly. Rub the hazelnuts in a damp kitchen towel to

remove most of their skins.

 

Place the nuts, garlic, and chile in a food processor fitted with the metal

blade; process until finely ground. Add the tomatoes, paprika, and salt;

process until a smooth paste is formed. With the motor running, add the

oil in a thin, steady stream. Add the vinegar to taste, pulsing to

combine. Transfer to a bowl and stir in the parsley. Cover and let stand

at room temperature for 30 minutes to allow the flavors to blend. Serve at

room temperature.

 

Advance Preparation The sauce can be stored, covered, in the refrigerator

for up to two days. Bring to room temperature before serving.

 

PER 3 TABLESPOONS: Calories 139, Protein 2g, Total Fat 12g, Saturated Fat

1g, Cholesterol 0mg, Carbohydrate 7g, Dietary Fiber 3g, Sodium 76m

 

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