Romesco sauce for potluck pintxos
To compliment our smoky pork shoulder pintxos, we turn back to Spain to the classic romesco sauce. You can learn out to make this smoky and nutty sauce!
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Ingredients
- 2 slices of sandwich bread cut into 1-inch cubes
- 1/2 of a 14.5oz can of diced tomatoes (preferably Muir Glen)
- 1/2 head garlic
- 1/2 cup smoked almonds
- 7 small sweet peppers or 2 red bell peppers
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 1/4 cup olive oil
- 2 tablespoons white wine or sherry vinegar
- Optional: 1/4 cup pork juice/drippings
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