Recipe for Romesco Sauce Akelare 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 x Red peppers, roasted, cored and skinned
2 x Tomatoes, roasted with garlic and thyme
2 oz Ground almonds
2 oz Ground hazelnuts
1 x Clove garlic
1 tbl Chopped mint
1 tbl Chopped parsley
1/2 cup Sherry vinegar
1/4 pt Dry sherry
Instructions:
Instructions: In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts. Blend to a smooth paste.

With the blender on, slowly add the sherry vinegar and sherry, the the olive oil drop by drop. Finally incorporate the herbs and season to taste.

TIP: If the sauce is to thick, thin it down with more sherry or mineral water.

provides menues and recipes from chefs and clients and guest chefs

Notes: Serves 4-6.

Makes 1 litre.

Restaurant, in San Sebastian. Modified for home use. This sauce is excellent with seafood and fish, vegetables or vegetarian dishes. Its always served cold.

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