Ingredients:

- 1 cup roasted red peppers (from a jar or homemade)

- 1/2 cup blanched almonds

- 2 cloves of garlic

- 1/4 cup olive oil

- 2 tablespoons sherry vinegar

- 1 teaspoon smoked paprika

- Salt and pepper, to taste

Direction:

1. In a food processor or blender, add 1 cup of roasted red peppers, 1/2 cup of blanched almonds, and 2 cloves of garlic. Pulse until the ingredients are finely chopped.

 

2. Slowly drizzle in 1/4 cup of olive oil while the food processor or blender is running. Continue blending until the mixture is smooth.

 

3. Add 2 tablespoons of sherry vinegar, 1 teaspoon of smoked paprika, and salt and pepper to taste. Blend until all the ingredients are well combined.

 

4. Taste the sauce and adjust the seasonings as needed. Add more vinegar for acidity, more paprika for smokiness, or more salt and pepper for flavor.

 

5. Once the sauce is to your liking, transfer it to a jar or container and refrigerate until ready to use.

 

6. When ready to serve, remove the sauce from the fridge and let it come to room temperature.

 

7. Use the Romesco sauce as a dip for vegetables or crusty bread, as a spread for sandwiches or wraps, or as a sauce for grilled meats or vegetables.

 

Enjoy Chef John's Romesco sauce as a flavorful and versatile addition to your meals!