This slightly sweet, mildly spicy sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.

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  • Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.

Cook's Notes

To freeze: Spoon 2 tablespoons mixture into each section of an ice-cube tray. Freeze at least 1 hour; transfer cubes to a resealable plastic bag, and freeze up to 3 months. You can also freeze sauce in airtight containers, leaving 1/2 inch of space, up to 3 months. Cubes thaw in 15 minutes at room temperature; thaw larger quantities in the microwave or in the refrigerator overnight.

Reviews (1)

25 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
02/12/2008
This sauce is fairly easy to make on a weekend (if you have a food processor) and it's absolutely a knockout with the chicken breasts and potatoes. I do about half sweet paprika and half smoked paprika. I make a double batch so I have enough to freeze three Glad bowls full, and then use the last bit for supper that day. Really a must-try. It's like nothing you've tasted before, but absolutely delicious.