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Thursday, April 12, 2012 06:03 am

Hazelnut romesco sauce

•    1/3 c. roasted hazelnuts, skinned
•    2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c.
•    3-4 coarsely chopped garlic cloves
•    2 T. sherry vinegar
•    1 T. chopped fresh rosemary
•    1 T. chopped fresh marjoram or savory
•    2 tsp. sugar
•    1 tsp. salt
•    Cayenne, hot pepper flakes or other dried hot pepper to taste, optional
•    1/2 c. extra virgin olive oil

Place all the ingredients except the olive oil in the container of a blender or food processor. Process until all the ingredients are finely ground, stopping to scrape down the container as needed. With the motor running, add the olive oil in a thin stream. The sauce should be quite thick. Check the seasoning. You may want to add more salt, sugar, vinegar or hot pepper. The sauce can be used cold, room temperature, or gently warmed. (If it gets too hot, the oil will separate.) Makes about 1 3/4 c.
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