- 3 large red bell peppers
- 1/2 cup olive oil
- 8 cloves garlic
- 1 cup cubed stale bread
- 3/4 cup roasted almonds
- 1/4 cup sherry vinegar
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt, or more to taste
- Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
- Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
- Toast bread in the oil until golden brown, 2 to 3 minutes.
- Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
- Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
08/04/2019
recipepes.com
chef john's romesco sauce, recipe
PT15M
PT1H
5
455 calories
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