Romesco Sauce

Name: Romesco Sauce
Ingredients: 4 garlic cloves, unpeeled; 2 red bell peppers; 1 red jalapeno or fresno chile; 1 (1 1/2-in.-thick) slice crusty bread; 5 tablespoons olive oil, divided; 1/3 cup Marcona almonds; 2 tablespoons sherry or red wine vinegar; 1 tablespoon smoked paprika; 3/4 teaspoon kosher salt; 1 ripe medium tomato, cored

10 ingredients

2 steps

Ingredients

4 garlic cloves, unpeeled
2 red bell peppers
1 red jalapeno or fresno chile
1 (1 1/2-in.-thick) slice crusty bread
5 tablespoons olive oil, divided
1/3 cup Marcona almonds
2 tablespoons sherry or red wine vinegar
1 tablespoon smoked paprika
3/4 teaspoon kosher salt
1 ripe medium tomato, cored

Directions

1

Preheat broiler to high. Arrange garlic, bell peppers, chile, and bread on a foil-lined baking sheet. Drizzle vegetables with 1 tablespoon oil. Broil, turning occasionally, until vegetables are nicely charred and softened and bread is toasted, about 8 minutes for peppers and garlic and 4 minutes for bread. Transfer peppers and chile to a medium bowl; cover with the used foil and let steam.
2

Tear bread into small pieces. Peel garlic. Finely chop bread, garlic, and almonds in a food processor. Peel, stem, and seed peppers and chile. Add remaining 1/4 cup oil, peppers and chile, vinegar, paprika, salt, and tomato to processor; process until almost smooth. Serve at room temperature or cover and refrigerate for up to 2 days.