Romesco Sauce Recipe from: Heidi Fink, Victoria, BC

1 slice rustic bread
2 tbsp olive oil for frying bread
2 large red peppers (roasted, peeled, seeded and chopped
1/2 cup sliced almonds, toasted
3 cloves garlic, peeled
1/4 cup sun-dried tomatoes (soaked in hot water 20 minutes, drained, and chopped)
1 tsp red chilli flakes (lightly soaked)
2 Roma tomatoes (halved, seeded, and chopped)
1/2 bunch parsley (roughly stemmed)
1 1/2 tsp paprika
2 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 tsp salt

Makes about 1 1/2 cups. This delicious and unusual Spanish sauce can be used as a dip, a sandwich spread, a pasta ‘pesto’ sauce, or mixed with beans or rice. Absolutely scrumptious!

In a medium frying pan, heat the 2 tbsp olive oil. When hot, add the bread and fry for about 30 seconds on one side. Flip and brown the other side. Transfer to paper towels to drain. When the bread is cool, tear it into small pieces and set aside.

In a food processor with the metal blade, add the garlic, almonds, bread, parsley, soaked chilli flakes, sun-dried tomatoes, peppers, paprika, Roma tomatoes, salt and vinegar. Process until coarsely pureed, stopping to scrape down the sides of the bowl as needed. Slowly drizzle in the 1/2 cup olive oil until well pureed.

Sauce can be refrigerated up to 5 days and frozen up to 3 months.

• Almonds – Raw, Sliced
• Almonds – Raw, Sliced – ORGANIC
• Tomatoes – Sun Dried – ORGANIC