*  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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