I realized that (1) I didn’t show the process for creating the Romesco sauce from my chickpea fritters post and (2) I needed more Romesco sauce to complement the second batch of fritters.
Below: Toasted some gluten-free bread (cook’s choice) and some slivered almonds. Nuts, such as almonds, are terrific for creating a creamy texture in any sauce when they are ground in a food processor. Using my cast iron skillet, and gaining some dietary iron in the process!
Below: A roasted red pepper, in one of my new Williams-Sonoma prep bowls (.59 each at Goodwill).
Below: The toasted bread and almonds, as well as the garlic, minced in the processor.
Below: After adding the red pepper and paprika, and processing until smooth. So happy to have acquired this Cuisinart food processor for only $40 on craigslist.
