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Got a blender? Try Spanish Romesco sauce. My kind of recipe--no measuring required ;-)

Just toss into a blender some roasted red bell pepper, tomatoes (fresh, canned or soft sun dried), almonds (and/or hazelnuts--Marcona almond are most authentic), olive oil, sherry vinegar (or lemon juice), parsley, s&p--or a bit of cayenne--and fresh garlic. Puree.

Delicious on beef, pork, chicken, seafood, or veggies--whether grilled, fried, sauteed, or steamed.

An excellent tangy sandwich spread, too.

FOr dinner today, we had romesco over plain pan-fried chicken breast. I sauteed broccolini and sliced summer squash in the pan after the chicken. Nice dinner.
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