Kepler's UnclesRomesco Sauce
Submitted by bo on Sun, 11/28/2004 - 6:14pm.
Recipes
2 small dried red chili peppers, soaked for at least 2 hrs in hot water
2 egg yolks, room temperature
(to avoid salmonella, use free range eggs)
5 cloves garlic
1/4 cup toasted, slivered almonds
1 red bell pepper, roasted, peeled, and seeded
1 small tomato
1 1/4 cups extra virgin olive oil
1/4 cup medium to high acid (up to 7.5 percent) red wine vinegar
juice of 1 lemon
Cover dried peppers with hot water and set aside for at least 2 hrs.
Drain peppers and place in food processor along with egg yolks, garlic, almonds. Process until it becomes a smooth paste. Add red pepper and tomato. With machine still running, slowly add about half the olive oil. Stop processing as necessary to push ingredients down from sides of processing container. Continuing to process, slowly add vinegar and lemon juice, followed by remaining olive oil. This sauce will keep for several weeks in fridge.
2 egg yolks, room temperature
(to avoid salmonella, use free range eggs)
5 cloves garlic
1/4 cup toasted, slivered almonds
1 red bell pepper, roasted, peeled, and seeded
1 small tomato
1 1/4 cups extra virgin olive oil
1/4 cup medium to high acid (up to 7.5 percent) red wine vinegar
juice of 1 lemon
Cover dried peppers with hot water and set aside for at least 2 hrs.
Drain peppers and place in food processor along with egg yolks, garlic, almonds. Process until it becomes a smooth paste. Add red pepper and tomato. With machine still running, slowly add about half the olive oil. Stop processing as necessary to push ingredients down from sides of processing container. Continuing to process, slowly add vinegar and lemon juice, followed by remaining olive oil. This sauce will keep for several weeks in fridge.