Romesco Sauce

This sauce was greatly influenced by the Spanish when they colonized the Philippines. Good thing they left us with this lovely sauce. Like many Spanish sauces the texture comes from thickening with ground fresh nuts, bread crumbs and olive oil to promote a creamier texture. Romesco sauce can actually be served with any grilled seafood, fish or meat and if thinned down makes a great salad dressing.

Ingredients:

2 tablespoons of sweet paprika (dulce) 

Pinch of hot pimenton (pimenton caliente) or cayenne pepper
1 tomato, peeled, seeded, and chopped
3 garlic cloves
1/8 cup fresh almonds, blanched and skinned
24 hazelnuts, skinned
(as substitute for the hazelnuts and almonds, use either 1/3 cup fresh peeled pili nuts) 

1 slice of bread, toasted
1 tablespoon of parsley
3 mint leaves
150 ml or 6 tablespoons extra virgin olive oil

1 teaspoon of salt
1 tablespoon of vinegar
freshly ground black pepper

Combine the paprika (or romesco), cayenne (or pimenton caliente), tomato, garlic, almonds, hazelnuts or its substitutes, bread, parsley and mint in a blender or in a food processor. Blend until you have a smooth puree. Now blend in the olive oil a little at a time and then season with salt, pepper and the vinegar. The sauce should ideally be served at room temperature.