Spanish “Ketchup” – Romesco Sauce

Fire up your grill to roast the red bell peppers.

Lightly coat the red peppers with olive oil & place on a pre-heated grill over high heat.

Turn the peppers occasionally to char the skin black 10 to 15 minutes.

Remove the peppers from the grill & place in a bowl.

Cover with plastic wrap 10 minutes.

Peel & discard the skin, seeds & veins; Rough chop the peppers & place in a food processor.

Add all the other ingredients & pulse until blended.

Slowly add the olive oil & blend until smooth.

Season with salt & pepper.

You can serve the romesco sauce at room temperature or chilled.

If needed, gently warm the sauce over low heat.

Over heating the sauce will could cause it to separate.

If so, pour separated sauce in a blender & process for 1 minute.