Romesco Sauce

From Yankee Magazine — June 2004

Sauces Recipes | Sauces, Salad Dressings Recipes

Preparation Time: 10 minutes

Start to Finish Time: 10 minutes

Yield: about 1 cup

This is another classic sauce from Catalonia, Spain. It is typically served with grilled fish or poultry.

• 1 tablespoon plus 1/2 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 10-ounce jar piquillo* or other roasted red peppers, drained
• 1/4 teaspoon hot pepper flakes, preferably pepperoncino
• 2/3 cup Marcona almonds
• 2 tablespoons red wine vinegar
• 1/4 teaspoon spicy smoked paprika, preferably pimenton de la Vera
• Salt and pepper, to taste

Pour 1 tablespoon olive oil into saute pan and place over medium heat. Add crushed garlic; heat until garlic is golden in color.

In a food processor, puree garlic, peppers, hot pepper flakes, almonds, vinegar, and paprika. Slowly drizzle in remaining olive oil until a nice emulsion is formed. Add salt and pepper to taste.

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