Romesco Sauce
The Catalan red sauce — roasted red peppers, tomatoes, almonds, and garlic blended with sherry vinegar and good olive oil. Lives on grilled fish, vegetables, and bread.
Ingredients
- jarred roasted red peppers1 cup, drained
- ripe roma tomato1 large
- blanched almonds1/3 cup
- garlic2 cloves
- smoked paprika1 tsp
- sherry vinegar2 tbsp
- extra-virgin olive oil1/2 cup
- stale bread1 thick slice
- fine sea salt1/2 tsp
Steps
Toast the almonds.
Toast the almonds in a dry skillet over medium heat until lightly golden, 4 minutes. Tip onto a plate.
Char and peel the tomato.
Char the tomato directly over a gas flame or under a hot broiler until blackened, 5 minutes. Cool, then slip off the skin.
Toast the bread pieces.
Tear the bread into pieces and toast in 2 tbsp of the olive oil in the same skillet until deep golden, 2 minutes per side.
Combine ingredients in food processor.
Combine the almonds, peppers, peeled tomato, garlic, paprika, vinegar, fried bread, and salt in a food processor. Pulse until finely chopped.
Drizzle in remaining olive oil.
With the motor running, drizzle in the remaining olive oil until the sauce comes together — pleasantly textured, not perfectly smooth.
Taste and adjust seasoning.
Taste and adjust salt and vinegar. Best after an hour for flavors to settle.
Nutrition, per serving. 195 calories. Protein 3.2 grams, 6 percent. Carbs 7.9 grams, 15 percent. Fat 18.3 grams, 79 percent. Fiber 2.3 grams, sugar 4.1 grams, saturated fat 2.6 grams, sodium 210 milligrams. Estimated from ingredients.
