Romesco

Name: Romesco
Ingredients: 1 medium onion, peeled and halved lengthwise; 1/2 cup plus 1 tbsp. extra-virgin olive oil; 1 slice pain au levain (4 by 5 in. and about 1/2 in. thick), crusts removed, chopped; 1/3 cup Marcona or other roasted almonds; 1 1/2 cups roasted red peppers, rinsed and coarsely chopped; 2 garlic cloves, smashed; 2 teaspoons sweet smoked Spanish paprika; 3/4 teaspoon red chile flakes; 2 teaspoons sherry vinegar; 2 tablespoons lemon juice; 1/2 teaspoon kosher salt

11 ingredients

4 steps

Ingredients

1 medium onion, peeled and halved lengthwise
1/2 cup plus 1 tbsp. extra-virgin olive oil
1 slice pain au levain (4 by 5 in. and about 1/2 in. thick), crusts removed, chopped
1/3 cup Marcona or other roasted almonds
1 1/2 cups roasted red peppers, rinsed and coarsely chopped
2 garlic cloves, smashed
2 teaspoons sweet smoked Spanish paprika
3/4 teaspoon red chile flakes
2 teaspoons sherry vinegar
2 tablespoons lemon juice
1/2 teaspoon kosher salt

Directions

1

Preheat oven to 425°. Coat onion with 1 tbsp. oil. Roast in a pie pan, cut side down, until soft when pressed, 40 to 45 minutes. Discard dark outer layer. Slice onion crosswise.
2

Toast bread and almonds in a large frying pan over medium-low to low heat, stirring occasionally, until bread is crisp but not brown, 7 to 8 minutes. Add 3 tbsp. oil, the onion, peppers, garlic, paprika, and chile flakes. Cook, stirring occasionally, until garlic is softened, 8 to 12 minutes.
3

Puree mixture in a food processor with remaining 5 tbsp. oil, the vinegar, lemon juice, and salt.
4

Make ahead: Up to 1 week, chilled; serve at room temperature.