Chef John's Romesco Sauce

Cinco de Mayo - Side Dish

One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 8hrs

Total: 8hrs30 mins

Servings: 24

Yield: 3 cups

Chef John's Romesco Sauce

Ingredients

3 large red bell peppers

½ cup olive oil

8 cloves garlic

1 cup cubed stale bread

¾ cup roasted almonds

¼ cup sherry vinegar

1 tablespoon smoked Spanish paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

or more to taste

Campbell's Cheesy Chicken and Rice Casserole

Side Dish

Directions

Step 1

Turn on a gas stove and roast bell peppers over the open flame until soft and blackened about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl cover and let cool to room temperature.

Step 2

Combine oil and garlic in a skillet. Turn heat to medium and cook stirring constantly until garlic just starts to turn golden brown about 3 minutes. Move garlic to a ramekin using a slotted spoon leaving all the oil in the skillet.

Step 3

Toast bread in the oil until golden brown 2 to 3 minutes.

Step 4

Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic bread cubes with oil almonds vinegar paprika cayenne and salt. Pulse on and off until sauce is well combined and reaches your desired texture.

Step 5

Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors 8 hours to overnight.

Nutritional Information

Chef John's Romesco Sauce

Servings Per Recipe:24

Calories: 78.8

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 3.4g 1%

Dietary Fiber: 1.1g 5%

Sugars: 1.2g

Fat: 6.9g 11%

Saturated Fat: 0.8g 4%

Vitamin A Iu: 823.9IU 17%

Niacin Equivalents: 0.7mg 5%

Vitamin B6: 0.1mg 6%

Vitamin C: 26.8mg 45%

Folate: 12.7mcg 3%

Calcium: 17.3mg 2%

Iron: 0.5mg 3%

Magnesium: 16mg 6%

Potassium: 91.2mg 3%

Sodium: 91.3mg 4%

Calories From Fat: 62.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.