Romesco Sauce


¼ c slivered almonds

2 thin slices of French/Italian bread

2 garlic cloves

2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting

¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil

2 tbs. sherry/red wine vinegar

Dash of cayenne

Toast almonds over moderate heat in heavy skillet.  When toasted, remove from skillet and set aside.  Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces.

Place almonds and bread into the food processor.  While running, drop garlic in one clove at a time.  Pulse the processor until the ingredients are finely chopped.  Add the peppers, oil, vinegar, and cayenne.

Process to a thick paste.  Refrigerate if using as a dip.