Romesco Sauce
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 12 to 16 (Makes about 2 cups)
Ingredients
1 - 2 slices white sandwich bread 3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)2 tablespoons extra-virgin olive oil 1 ½ tablespoons sherry vinegar ¼ teaspoon cayenne pepper ½ teaspoon table salt
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
- Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt; transfer mixture to bowl and serve. (Can refrigerate in airtight container up to 2 days; return sauce to room temperature before serving.)
Time
25 minutesYield
Serves 12 to 16 (Makes about 2 cups)Ingredients
1 - 2 slices white sandwich bread
3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)
1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
¼ teaspoon cayenne pepper
½ teaspoon table salt
Ingredients
1 - 2 slices white sandwich bread
3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)
1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
¼ teaspoon cayenne pepper
½ teaspoon table salt
Ingredients
1 - 2 slices white sandwich bread
3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)
1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
1 large clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
¼ teaspoon cayenne pepper
½ teaspoon table salt
Why 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.
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
- Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt; transfer mixture to bowl and serve. (Can refrigerate in airtight container up to 2 days; return sauce to room temperature before serving.)
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