Recipe By America's Test Kitchen
Published on December 4, 2024
This classic sauce from Catalonia can be served with any type of grilled meat, poultry, or fish.
Time
15 minYield
Makes about 2 cupsWhy This Recipe Works
This roasted red pepper sauce, which pairs well with grilled meat, poultry, and fish, has a smoky flavor that is balanced by fresh tomato and rich almonds. To keep the sauce from becoming too strong, we add toasted bread to the mix. The bread tempers the sauce’s assertive flavor while thickening at the same time.
Ingredients
1-2 slices white sandwich bread
3 tablespoons slivered almonds, toasted
12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)
1 small tomato, cored, seeded, and chopped
2 tablespoons extra-virgin olive oil
1½ tablespoons sherry vinegar
1 large garlic clove, minced
Salt and pepper
¼ teaspoon cayenne pepper
Equipment
Instructions
Cook along with these step-by-step instructions
- Process bread and almonds in food processor until finely ground, about 30 seconds. Add red peppers, tomato, oil, vinegar, garlic, ½ teaspoon salt, and cayenne. Process until smooth and mixture has texture similar to mayonnaise, 20 to 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste.Recipe TipSauce can be refrigerated for up to 2 days; bring to room temperature before serving.
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