May 25, 2019
Whip up a jar of this good-with-everything Spanish condiment for a week of dressed-up simple suppers.
Romesco is a Spanish staple that dresses up eggs, potatoes, grilled or roasted meat and seafood. We’ve even been known to scoop it up alone with warm tortillas for a snack. Romesco starts with roasted peppers and tomatoes and blends in toasted almonds and bread for added body and heft.
sweet red bell pepper (or 2-3 cornitos or lunchbox peppers)
sherry or red wine vinegar
smoked paprika (optional)
In a small skillet, heat 2 tablespoons olive oil over medium high heat. Add almonds, bread, and garlic and toast. Remove bread and garlic when golden brown and continue toasting until almonds smell nutty.
Place peppers, tomatoes, bread, garlic, vinegar, salt, paprika, and almonds in blender and pulse briefly. With the machine running, slowly add the olive oil until sauce is spoonable and emulsified.
Taste and add salt and/or vinegar as needed.
Serve immediately or keep in a tightly sealed jar in refrigerator for up to one week.