Romesco Sauce

Romesco is a nutty, roasted red pepper sauce born in the Catalonia, Spain region. It’s an odd combination of peppers, tomatoes, nuts, stale bread, oil and vinegar. But it works on just about anything: fish, toast, add to soup or on top of an egg. And it’s another Piglet favorite that involves the pressing of the Chop button on ones favorite food whizzer.

Romesco Sauce

The Goods

• 1 roasted red bell pepper (I fire mine right on the stove)
• 1 roasted tomato
• 4 garlic cloves
• 4 tablespoons red wine vinegar
• 12-14 raw or blanched almonds
• 1/2 tablespoon red chili flakes
• 1 slice stale or toasted bread
• 1-2 tablespoons of either cilantro or parsley
• 1/3 cup olive oil
• salt and pepper to taste