Hi all --

Here is a red pepper sauce I've adapted from a Cooking Light recipe... I served it with fresh fettuccini tonight and it was delicious -- would also be very good served with tilapia or grilled chicken...

Romesco Sauce

4 Slices bacon

4 cups (1 inch pieces) Red bell peppers

1 cup chicken broth

1 slice bread, toasted

1/4 cup slivered almonds, toasted

1 Tbs white wine vinegar

1 (14.5 oz) can diced tomatoes, undrained

Hot pepper flakes, to taste

Brown bacon until quite crisp in a small pot, and drain the fat, leaving all the browned bits. Add peppers and chicken broth to the pot, scraping up bacon goodness, and simmer for 15 minutes, or until very tender. Transfer peppers and liquid into blender, along with the toast, almonds, vinegar, tomatoes, and bacon, and puree. Add a few hot pepper flakes for punch, and serve with pasta, fish, grilled chicken, whatever!

Emily