Chef John's Romesco Sauce
Description
Chef John's romesco sauce recipe blends red peppers, garlic, sherry vinegar, roasted almonds, paprika, and cayenne into this versatile Spanish sauce.
Ingredients
•
3 large red bell peppers
•
1/2 cup olive oil
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8 cloves garlic
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1 cup cubed stale bread
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3/4 cup roasted almonds
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1/4 cup sherry vinegar
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1 tablespoon smoked Spanish paprika
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1 teaspoon cayenne pepper
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1 teaspoon kosher salt, or more to taste
Directions
1
Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2
Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3
Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4
Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5
Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.