Contributed by (Recipe adapted from “Sunkist” at www.sunkist.com)

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Ingredients

1 Cara Cara Navel orange
1/2 Shallot
1 clove Garlic
1/4 C Walnuts
1/2 tsp sweet smoked Paprika
1 tsp sweet Paprika
1 tsp Salt
2 Tbs Sherry vinegar
Oil

Instructions

*Romesco is a classic sauce hailing from Spain. It is usually made up of finely ground tomatoes, peppers, garlic, almonds and olive oil, but here the Cara Cara oranges are the star. This sauce can be made ahead and will stay fresh up to 1 week in your refrigerator.

Cut the orange into six wedges. Remove the inner white skin and seeds. Cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and orange. Purée on high speed until the orange begins to break down. Add the walnuts, paprikas and sherry vinegar and continue to purée. Add olive oil in a steady stream until mixture resembles a pesto consistency. Season with salt. This sauce is great tossed with pasta noodles, spread on sandwiches, grilled fish or baked tofu.

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