Romesco sauce

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Ingredients:

4 garlic cloves

2 roma tomatoes

2 red chili peppers

50 gr white almonds

50 gr sun-dried bell peppers

1 tablespoon olive oil

1 tablespoon red wine

extra:

oven

Preparation:

© Janneke's Recipe pages - recipe sauces and herb butter

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F)

Wrap the unpeeled garlic cloves in aluminium foil and bake 12 minutes in the oven with the halved tomatoes and the chili peppers. Put the almonds on the oven plate too and roast another 8 minutes. Cool for 15 minutes.

Mash the almonds very small in a kitchen machine or blender.

Squeeze the garlic, remove the peel from the tomatoes and add to the almonds.

Add dried and chopped bell peppers, oil, vinegar, salt and 2 tablespoons water.

Blend to a smooth dipping sauce. Add optional some water.