Romesco Sauce

Blend roasted red peppers, almonds, tomato, garlic, sherry vinegar, and olive oil into a smoky, tangy sauce for fish, roasted vegetables, and sandwiches.

Prep: 10 min · Cook: 20 min · Yield: 8 · Method: Oven

Ingredients

• 2 large red bell peppers
• 1 medium tomato
• 0.5 cup almonds
• 3 cloves garlic
• 2 tablespoons sherry vinegar
• 0.5 cup olive oil
• 0.75 teaspoon kosher salt
• 0.5 teaspoon smoked paprika
• 0.125 teaspoon cayenne pepper

Cooking instructions

1. Heat the oven to 450°F. Place the red bell peppers, tomato, and unpeeled garlic cloves on a rimmed baking sheet. Roast until the peppers are blackened in spots, the tomato is softened, and the garlic is tender, about 20 minutes. (about 20 min) — 450°F
2. Transfer the peppers to a bowl and cover tightly with foil. Let stand for 10 minutes to steam. Peel, seed, and stem the peppers. Peel the garlic and remove the tomato stem. (about 10 min)
3. Meanwhile, toast the almonds in a dry skillet over medium heat until lightly golden and fragrant, 3 to 4 minutes. Cool briefly. (about 4 min) — Medium heat
4. Add the roasted peppers, tomato, garlic, almonds, sherry vinegar, salt, smoked paprika, and cayenne to a blender or food processor. Pulse until finely chopped. (about 2 min)
5. With the machine running, gradually add the olive oil and blend until mostly smooth but still slightly textured. Taste and adjust the salt or vinegar as needed. Serve warm or at room temperature. (about 3 min)