Romesco Sauce

Składniki

2 cups (280 g) raw skin-on almonds, lightly toasted

3 ounces (85 g) roasted red bell pepper from a jar

3 garlic cloves, smashed and peeled

6 tablespoons (90 g) tomato paste

2 tablespoons sherry vinegar

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

⅔ cup (160 ml) extra-virgin olive oil

Wskazówki

Finely chop about one-third of the almonds and set aside. Put the remaining almonds, the red pepper, garlic, tomato paste, vinegar, smoked paprika, cayenne, salt, and black pepper in a food processor. Pulse until the almonds are very finely chopped and a slightly chunky sauce has come together.

Transfer to a bowl and whisk in the olive oil and reserved chopped almonds. Taste and adjust with more vinegar, paprika, cayenne, salt, or black pepper. Store in the refrigerator for up to 4 days.

Notatki

This Spanish sauce is slightly sweet, slightly smoky, and super versatile, though you may find yourself simply eating it from the container. The base ingredient is a roasted red sweet pepper, and while you could roast and peel your own red bell pepper, red peppers from a jar are just fine for this. If you can find any piquillo peppers, use them, as they are Spanish and delicious. Note that piquillos are smaller than a standard bell pepper, so you'll probably need a couple of them.

MAKES ABOUT 2½ CUPS (600 ML)