Romesco (Catalan Roasted Pepper and Almond Sauce)

By bjlazyl

Recipe from the Tasting Table Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 clove garlic, smashed
• 3 tablespoons almonds, toasted
• 2 teaspoons dried chile flakes, preferably Espelette
• 1 teaspoon
• Spanish smoked paprika (pimentón)
• 5 red bell peppers, roasted, peeled and seeded
• Salt, to taste

Preparation

Step 1

DIRECTIONS

1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Transfer to a small bowl and set aside.

2. In a mortar and pestle or food processor, pound or pulse the garlic into a paste. Add the almonds, hazelnuts, sherry vinegar, chile flakes and smoked paprika and crush into a coarse paste. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue smashing until a coarse sauce forms. Season with salt. Serve with grilled fish, charred leeks or eggs.