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Chef John's Romesco Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
510 minutes
Magical Romesco sauce: Roasted red peppers, garlic, sherry vinegar, almonds, and paprika create a flavorful Spanish favorite.
Ingredients:
  • 3 large red bell peppers
  • 0.5 cup olive oil
  • 8 cloves garlic
  • 1 cup cubed stale bread
  • 0.75 cup roasted almonds
  • 0.25 cup sherry vinegar
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt, or more to taste
Instructions:
  • Fire up the gas stove and char the bell peppers on all sides until tender and slightly blackened, approximately 5 minutes per side. Look for steam to rise when gently pressed. Place the roasted peppers in a bowl, cover, and allow them to cool to room temperature.
  • In a skillet, sauté garlic in oil over medium heat, stirring constantly, until garlic begins to turn golden brown, approximately 3 minutes. Transfer garlic to a ramekin using a slotted spoon, leaving the infused oil in the skillet.
  • Toast the bread in the oil until beautifully golden, for 2 to 3 minutes.
  • Peel peppers while running them under water, then cut them open and remove the seeds. Chop them into cubes and place them in a food processor along with garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse until you achieve your preferred sauce consistency.
  • Pour the sauce into a bowl, cover it with plastic wrap, and refrigerate for 8 hours to overnight to enhance the flavors.

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