Red Pepper Romesco

Recipe from Oxmoor House

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  • 3/4 cup chopped pecans
  • 6 garlic cloves
  • 1 ancho chile, seeded and coarsely chopped
  • 1 (12-ounce) jar roasted red bell peppers, drained
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 cup olive oil


  1. Process first 3 ingredients in a food processor 30 seconds or until finely chopped. Add peppers and next 3 ingredients. With processor running, slowly pour oil through food chute in a thin stream. Pour into a bowl; cover and chill up to 3 days. Serve at room temperature.
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