Romesco Sauce
Romesco sauce is a divine accompaniment to a grilled steak as well as all the grilled vegetables and bread you can stuff into a single meal. It depends on two ingredients: smoked paprika (pimenton) and sherry vinegar. This version relies on jarred roasted red peppers and canned fire-roasted tomatoes to make quick work of this sauce, best prepared in advance of grilling the steaks. This recipe is adapted from The New York Times.
Ingredients
- 2 cloves garlic
- 1/2 cup toasted whole almonds
- 1 slice country-style bread, toasted
- 1 whole roasted red pepper
- 1 fire-roasted tomatoes
- 1/2 cup lightly packed Italian parsley, stemmed
- 1 teaspoon smoked paprika (pimenton)
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon fine sea salt
- 2 tablespoons sherry vinegar
- 1/2 cup best-quality extra-virgin olive oil
Instructions
-
Finely chop the garlic and almonds in a food processor. Scape down the sides, add the bread and puree to a coarse paste.
-
Add the pepper, tomatoes, parsley, paprika, chili flakes and salt and puree until very smooth.
-
With the machine running, add the vinegar and olive oil. Taste for seasoning. Transfer to a bowl and let stand for 1 hour for the best flavor.