Romesco Sauce
- 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
- 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.
- 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.
garlic, red bell peppers, red, crusty bread, olive oil, marcona almonds, sherry, paprika, kosher salt, tomato
Taken from www.myrecipes.com/recipe/romesco-sauce-5 (may not work)