Chef John's Romesco Sauce

Chef John's romesco sauce recipe blends red peppers, garlic, sherry vinegar, roasted almonds, paprika, and cayenne into this versatile Spanish sauce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 79 Calories

Ingredients

• 8 cloves garlic
• 1 teaspoon cayenne pepper
• 3 large red bell peppers
• 1 teaspoon kosher salt, or more to taste
• 1 cup cubed stale bread
• 1 tablespoon smoked Spanish paprika
• 0.5 cup olive oil
• 0.25 cup sherry vinegar
• 0.75 cup roasted almonds

Recipe Instructions

Step 1

Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

Step 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.

Step 3

Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.

Step 4

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.

Step 5

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.