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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here: https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1  
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Caramelized onions Romesco sauce

The Spaniard's beloved Romesco sauce is revisited by a Persian guy here. Although the presented sauce contains unorthodox ingredients such as Sriracha and caramelized onions, the taste is close enough do the original. The use of caramelized onions furnishes a pleasant balance between sweet and sour. This sauce is an excellent side to be served with grilled meat or vegetables, or as salad dressing.       

Ingredients:
1 large ripe tomato
2 fire roasted red bell peppers
3 cloves of garlic
1 TBSP Sriracha
1 TBSP red wine vinegar (or any vinegar)
1/4 cup fine almond meal
1/4 cup caramelized onions
1/4 cup extra virgin olive oil

Coarsely puree all the ingredients (except for the oil) in a blender. Extra virgin olive oil tends to become bitter once blended and exposed to the metallic blades. Transfer the sauce to a serving dish, mix in the oil and serve.
A much healthier alternative to mayonnaise.
As a healthy salad dressing.
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