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Romesco Sauce


  • 1 large red pepper, roasted, peeled, seeds and membranes removed
  • 4 Roma tomatoes (about 3/4 pound)
  • 2 large garlic cloves, peeled
  • 1 cup toasted almonds
  • 1 teaspoon pure ground chile powder or red pepper flakes
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon pimenton
  • Salt, preferably kosher salt, to taste
  • Freshly ground pepper to taste
  • 2 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil


1. Preheat the broiler and cover a baking sheet with foil. Place the
tomatoes on the baking sheet, and place under the broiler at the
highest setting. Broil for two to four minutes, until charred on one
side. Turn over and broil on the other side for two to four minutes
until charred. Remove from the heat, transfer to a bowl and allow to
cool. Peel and core.

2. Turn on a food processor fitted with the steel blade and drop in
the garlic cloves. When the garlic is chopped and adheres to the sides
of the bowl, stop the machine and scrape down the sides. Add the
toasted almonds (or almonds and hazelnuts), and chile powder or
flakes to the bowl and process to a paste. Scrape down the sides of
the bowl and add the pepper, tomatoes, parsley, pimenton, salt and
pepper. Process until smooth, and with the machine running, add the
vinegar and olive oil in a slow stream, beginning with the smaller
amount of olive oil and thinning out as desired. Process until well
amalgamated, then scrape into a bowl. Taste and adjust seasoning,
adding salt or more chile as desired. If possible, allow the sauce to stand
for an hour at room temperature before using. Serve with fish and/or
grilled vegetables, or on crostini.

Makes about 2 cups

This thick, pungent sauce is served with vegetables and fish in Spain.
(Some Spaniards say that a grilled vegetable feast is just an excuse
for eating romesco sauce.)

Advanced preparation: Romesco keeps for at least five days in the
refrigerator; over time, the garlic will become more pungent.

Source: NY Times