Lately, I have altered my eating habits a ton and am doing smaller portions, more frequently in order to keep my metabolism working. Now, this isn’t a dietician or preachy post but I have been feeling a lot healthier and been dropping weight – so look into it as it might be something that suits your lifestyle.
Anyway I digress, because there is a point to my babble. TAPAS! Yes! That’s right, we have posted a few tapa recipes but this one is more about the delish Spanish sauce that is typically served with tapas. I know there is a place in Philly (shout out to Amada) that serves this with their ham croquettes. I’ve also had it with just a baguette, or on top of a tortilla (Spanish omelet). It’s so yummy and versatile and not heavy. It’s typically made in the Catalonia region of Spain (which for all of you that are geographically challenged, think Northern/Eastern Spain). So tasty, I had to recreate it for you all, see below and enjoy!
- 1/4 cup marcona almonds, toasted
- 1 (12-ounce) jar roasted red peppers, drained
- 3 tbsp olive oil
- 2 tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
- 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
- 1/4 tsp cayenne pepper
- 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
- 1 large clove garlic, grated (I did 2 because I’m a Vampire at heart)
- Kosher salt and freshly cracked black pepper
Puree in food processor, and EAT!! on anything and everything. Great with grilled veggies or meats. Now get outside and enjoy before its too cold!
Happy Eating, XO.
Damn, I Can Make That! 