Carrot Romesco

Traditional romesco hails from northeastern Spain. It's a piquant roasted red pepper sauce, typically made with tomatoes, garlic, olive oil, nuts (almonds, pine nuts or hazelnuts) and bread to thicken. In our not-at-all-authentic version, Sugar Hill Produce carrots sub for peppers and pecans are the nuts. The result is a thick sauce that shares many of the same tasting notes found in the traditional versions -- tangy, rustic, smoky and rich.We roast off the carrots first, then puree them together with toasted pecans, smoked paprika, sherry vinegar, pomegranate molasses, tomato paste, olive oil and salt to taste. Use this as a spread for sandwiches or mix it into hot, roasted vegetables or serve it as part of a cheese plate.