Romesco

From the Keri Fisher collection

Yield

2 cups

Introduction

Serve this classic Spanish sauce from Catalonia with meat or fish, spread on crusty bread, tossed with linguine, or with roasted potatoes. If you use roasted red peppers from a jar, be sure to first rinse off the brine, then pat the peppers dry (otherwise you’ll end up with a soupy romesco).

Ingredients

	1	slice hearty white bread
	¼	cup slivered almonds
	1	small tomato, peeled and seeded
	3	large red bell peppers, roasted, peeled, and seeded, about 2 cups
	2	cloves garlic
	2	Tbsp. red-wine vinegar
	2	Tbsp. extra-virgin olive oil
	¼	tsp. cayenne pepper
	~	Salt and black pepper

Steps

1. Break up the bread in small pieces and place in a dry skillet with the almonds. Toast over medium heat, stirring often, until fragrant and golden brown — 2 to 3 minutes. (Alternately, place almonds and bread in food processor and process until finely ground, about 10 seconds, before transferring to the skillet for toasting.)
2. Put the toasted almonds and bread in the food processor, add the remaining ingredients, and process until smooth, about 30 seconds. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Notes

Check out Keri Fisher’s article on easy summertime sauces.

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