Romesco Sauce

By lorik

Ingredients

• 1 - 2 slices white sandwich bread
• 3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
• 12 ounces roasted red peppers (1 jar), drained (about 1 3/4 cups)
• 1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
• 1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1/4 teaspoon cayenne pepper
• Table salt

Details

Servings 2
Adapted from cooksillustrated.com

Preparation

Step 1

1. Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).

2. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt; transfer mixture to bowl and serve. (Can refrigerate in airtight container up to 2 days; return sauce to room temperature before serving.)