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Friday, October 1, 2010

Roasted pepper sauce

My other area of fascination for me recently has been the cuisine of Spain. Inspired in part by my love of the Spanish approach to futbol and the absurd amount of time watching La Liga games that i spend in this underemployment period during the Bush-Obama economic plan. This is a version of a Romesco sauce that i am playing with.
Pepper harvest was quite late this year in Northern California. Like most of the world, we are experiencing some truly whacked out weather patterns and of course, the local harvests are greatly affected. So rather than a bount of August chilis coming to market, we are seeing them appear in late September and early October. Fresh chilis are always welcome and then we can dry the rest of the harvest to enoy throughout the year.

4 red bell peppers
2 red New Mexico peppers
4 red gypsy peppers
1 red serrano pepper

rub the peppers with oil and place in roasting pan, cover and roast at 425 for 1 hour. Turn the peppers 1/4 way each 15 minutes.

After roasting, place peppers in a paper bag, close tightly for 2 minutes. Then remove and discard the skins and seeds.  Put the peppers into a food processor.

Add to the food processor the following:
1/2/ cup raw almonds, skins removed
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt or more to taste
1 tbsp parsley
blend till smooth