Magic Spanish Romesco Sauce Dip 
This is the national sauce of Spain.

Its incredibly versatile and delicious! Use it as a sauce, dip, spread and as pesto – or even as a marinade! Romesco sauce is smoky and creamy, but so much healthier than normal dips. It’s like pesto – with a fraction of the calories!

Use it as a dip, marinade, spread, pesto, sauce, with vegetables, proteins, seafood, even eggs….the list is almost endless. The ultimate standby!!

This is as written in the recipe that I happened to find on the net. 

And believe me it’s absolutely correct. 

Shelf life of this sauce is a week in the 

  •1 large red bell pepper 

* 1 tomato

* 5 -7 cloves garlic 

* 3 tbsp EVVO

* 2 slices white bread, crusts removed 

* About 15 toasted almonds 

* 1 tbsp sherry vinegar I used Apple cider 

* 1 tbsp smoked paprika. I heated a tadka pan ton it off the flame and heated the paprika in it. 

* 1 tsp red chilli powder or 1/4 tsp cayenne pepper 

* 1 tsp salt
Take a large piece of aluminium foil and place the tomato and garlic cloves on it. Drizzle a tsp of oil close the foil and place it on the oven shelf. With this place the bell pepper and the bread slices and grill . As the bread starts becoming golden remove them and bake the bell pepper and tomatoes and garlic for further 15-20 or till soft and the skin of the bell pepper starts becoming black. 

Remove. Soak the bell pepper in water and

Remove the blackened skin and the seeds. 

Chop it up. 

Remove the skin of the tomatoes and chop
Grind all the ingredients together in the mixie adding a little water if required. 

A delicious sauce and so versatile. 

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