Romesco Sauce

This version of the classic Spanish sauce uses almonds for nuttiness and orange juice for a citrus zing. Use as a dip for a grilled beef kabob.

Ingredients

• 3/4 cups roasted red bell peppers
• 1/2 cup diced seeded tomatoes
• 1/3 cup sliced or slivered almonds
• 1/4 cup fresh cilantro leaves
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 2 teaspoons fresh orange juice
• 1/2 teaspoon salt

Instructions

1. Combine bell peppers, tomatoes, almonds, cilantro, oil, garlic, orange juice and salt in food processor or blender.  Cover and pulse on and off until pureed.  Garnish with cilantro sprigs, orange slices and almonds as desired.

   Cook's Tip: Pine nuts may be substituted for almonds.