This is an all-round sauce that can be used with meat, fish and vegetables. It has a lovely earthy red colour with a deep rich flavour that is sharpened with a little good red wine vinegar. Note that this recipe calls for roasted blanched almonds.
Heat the olive oil in a heavy-based frying pan over medium heat and fry the bread for about 3 minutes each side, or until golden. Drain on paper towel and set aside to cool. Grind the nuts and bread in a food processor to the consistency of coarse breadcrumbs. Add the paprika, red wine vinegar and sofrito and season to taste. Add the capsicums, tomatoes and garlic to the food processor and pulse several times until all the ingredients are well blended, but still coarse in texture. Salsa romesco will keep in the refrigerator for 2–3 days.
© 2007 All rights reserved. Published by Murdoch Books.