Romesco Sauce

Name: Romesco Sauce
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 mintues; 12 ounces, roasted red peppers (1 jar), drained (about 1 3/4 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 1/2 tablespoons, sherry vinegar; 1/4 teaspoon, cayenne pepper; 1/2 teaspoon, table salt

6 comments

Appears in Cook's Illustrated September/October 2004

Quick

Make Ahead

Sauces

This classic sauce from Catalonia can be served with any type of grilled meat, poultry, or fish.

SERVES12 to 16 (Makes about 2 cups)

TIME25 minutes

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 bre...

This is a members' feature.