Homemade Romesco Sauce
The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.
- Total Time:
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, May 2015
- 2 red bell peppers
- 1 small clove garlic, smashed
- 1/2 cup blanched almonds, toasted
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- 1 teaspoon pimenton (smoked paprika)
- 1/2 cup extra-virgin olive oil
- Coarse salt
Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistered. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a plate, and let steam 15 minutes. Remove skins, using paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.
Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and pimenton. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt.