Romesco Sauce

Since it's been so long, I'm going to post 2 recipes :). And, I actually had to search this one out to make it again, so it's deserving of the blog. Not only do we like it, but it gets rave reviews, too. We have served it with grilled shrimp, have used it on sandwiches with roasted chicken and goat cheese and are going to use it on a pizza tonight with chicken and manchego cheese.

PS: If anyone can find Sherry wine VINEGAR (as opposed to just Sherry wine), let me know. I'm on a hunt! I have been using red wine vinegar and it's obviously yummy, but it's just bugging me.

Romesco Sauce

Ingredients
2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon Sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper

Preparation
Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)