This Spanish sauce is traditional with seafood. My favorite summer dip with veggies, it’s also a good spread for bread or crostini.
- 1 cup roasted peppers
- 2 tablespoons sun dried tomatoes
- 1 cup walnuts or pecans hazelnuts are nice, too
- Pinch cayenne
- ¼ cup red wine vinegar
- ¼ cup olive oil
- Blend all ingredients in food processor or blender until smooth. It should be thick like hummus.
Chef Yess Bryce offers these sides for colorful summer meals. Her weekly Facebook Live posts at Hell Yess Let’s Cook bring you cooking lessons, including for the Romesco Sauce here. Warning about her videos: strong language and occasional off-color jokes.