Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Frances's Romesco Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 15 mins Total Time: 15 mins Yield: Makes 2 1/2 cups Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha. Ingredients 1 cup blanched almonds, toasted (about 6 ounces) 2 cloves garlic, peeled and coarsely chopped (2 teaspoons) 1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups) 1 teaspoon sweet smoked paprika ¼ teaspoon hot paprika ⅔ cup extra-virgin olive oil 2 tablespoons red-wine vinegar Kosher salt and freshly ground pepper Directions Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week. Print