Romesco Mayo

* Exported from MasterCook *

Romesco Mayo

Recipe By : Parade: Idaho State Journal: 6-27-99
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 large clove garlic -- thinly sliced
1/4 cup coarsely chopped blanched almonds
1 small onion -- halved and slivered
1 red bell pepper -- cored,seeded,chopped
1 cup seeded and diced ripe plum tomatoes
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
salt and freshly ground black pepper -- to taste
1 cup mayonnaise

1. Heat the oil in a saucepan over low heat. Add the garlic and cook until
pale golden; remove garlic and set aside. Place almonds in the pan, raise
the heat slightly and cook, stirring, for 3 minutes or until golden; add to
the garlic.

2. Add onion and bell pepper; stir over low heat for 15 minutes. Add
tomatoes, orange zest, juice, slat and pepper; cook 5 minutes. Add reserved
garlic and almonds; cook 2 minutes more. Remove from heat; cool. Puree and
stir into the mayonnaise. Refrigerate, covered, until time to use. Makes 2
cups.

per tablespoon: 73 calories, 1g carbohydrates, no protein, 8g fat, 3mg
cholesterol.

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