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Title: Salsa Romesco

1/4 C blanched almonds
1/4 C hazelnuts
2 - large cloves garlic, chopped
1 - small dried hot red chile pepper, crushed
2 - medium vine-ripened tomatoes, peeled, quartered, and seeded
1 t sweet paprika
1/4 t salt
1/4 C olive oil
1 T red wine vinegar
2 T chopped fresh parsley

Preheat the oven to 350° F. Spread the nuts on an ungreased light-colored baking sheet and toast until lightly golden and fragrant, about 7-10 minutes, stirring once. Immediately remove from the baking sheet and let cool slightly. Rub the hazelnuts in a damp kitchen towel to remove most of their skins.

Place the nuts, garlic, and chile in a food processor; process until finely ground. Add the tomatoes, paprika, and salt; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Add the vinegar to taste, pulsing to combine. Transfer to a bowl and stir in the parsley. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.

From Mediterranean Vegan Kitchen
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