Salsa Romesco(Serves 1)

1. 1

   Place the almonds, garlic and tomatoes on a roasting pan in a 200u00b0 oven.

2. 2

   Remove the nuts when toasted, about 5 minutes, and the tomatoes and garlic when the skins are blistered, about 30 minutes.

3. 3

   Grind the almonds.

4. 4

   Place the chiles in a saucepan with the vinegar and water.

5. 5

   Bring to a boil.

6. 6

   Reduce the heat and simmer for 5 minutes.

7. 7

   After removing the skins from the tomatoes and garlic, put them in a blender, along with the nuts, chiles and vinegar; puree to a smooth paste.

* Per serving · 4 servings · Values may vary.

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