Recipe: Romesco Sauce

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Ingredients

1 oz. GFS Panko Breadcrumbs
5 oz. Raw Hazelnuts
8 oz. Markon Roma Tomatoes
1 lb. GFS Roasted Red Peppers
2 Tbsp. Roasted Garlic
2½ oz. Sherry Cooking Wine
2 tsp. Trade East Smoked Paprika
¼ tsp. Trade East Ground Red Cayenne Pepper
8 oz. Gordon Choice Canola/Extra Virgin Olive Oil Blend
to taste Coarse Kosher Salt
to taste Trade East Ground Black Pepper

Recipe Preparation

1. Toast panko in the oven until golden-brown and reserve.

2. Pan toast hazelnuts gently until warmed through and toasted.

3. Finely grind the nuts in a food processor.

4. Crush the tomatoes, rough chop and sauté until reduced to a paste.

5. Remove seeds from the peppers.

6. In a food processor, add all ingredients and incorporate the oil until smooth.

7. Season with salt and pepper.

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