Romesco Sauce

Ingredients

• •1 1/4 cups jarred roasted red bell peppers, measured after draining and patting dry (200 g)
• •1/3 cup raw unsalted sliced almonds (30 g)
• •1 slice white or sourdough bread, cut into 1/2-inch cubes (30 g; about 1/2 cup)
• •3 tablespoons olive oil (45 ml), divided
• •1 small garlic clove, peeled and roughly chopped
• •1 tablespoon tomato paste (15 g)
• •1 tablespoon red wine vinegar (15 ml), plus up to 1 teaspoon more to taste
• •1/2 teaspoon sweet smoked paprika
• •1/4 teaspoon fine salt, plus more to taste
• •1/8 teaspoon ground black pepper
• •2 tablespoons water (30 ml), plus more by the teaspoon as needed

Instructions

1. 1

   Toast the almonds and bread

   Heat 2 teaspoons of the olive oil in a 10- or 12-inch skillet over medium-low heat. Add the sliced almonds and bread cubes and cook for 5–7 minutes, stirring and turning frequently, until the almonds are light golden and the bread is golden on several sides. Lower the heat if the almonds color before the bread. Immediately scrape everything onto a plate and let cool for 5 minutes.

   
2. 2

   Blend the sauce

   Put the cooled almonds and bread in a food processor and pulse until reduced to coarse crumbs. Add the drained peppers, garlic, tomato paste, red wine vinegar, smoked paprika, salt, pepper, 2 tablespoons water and all the remaining olive oil. Process for 45–60 seconds, stopping to scrape the sides with the machine switched off, until thick and evenly combined with a fine almond texture. It should hold a soft mound on a spoon.

   
3. 3

   Adjust and serve

   Taste the sauce and add a pinch more salt or up to 1 teaspoon additional vinegar if needed. If too stiff for dipping, pulse in water 1 teaspoon at a time; if slightly coarse, process for another 10–20 seconds. Transfer to a bowl and serve with grilled cheese strips or fries. Refrigerate any portion you are not serving promptly.