Roasted Red Bell Pepper Sauce

(Simplified Romesco)

Author Frances Wilson

Yield: About 1 cup


Ingredients

⅓ cup whole unsalted almonds

2 large red bell peppers, roasted and peeled* OR one (12-oz) jar roasted red peppers, drained

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

¼ teaspoon cayenne or other hot pepper

Splash of sherry vinegar

Salt

Directions

Pulse the almonds in a blender or mini food processor until chopped. Add the roasted peppers, and blend into a chunky paste. Don't process it for too long; you don't want a smooth purée.
Empty the blender contents into a bowl, and stir in the olive oil, paprika, cayenne, sherry vinegar, and ½ teaspoon of salt. Adjust the seasonings to your taste.

Notes

*To Roast and Peel Peppers: Place the peppers directly over a gas flame on the stove. Turn them occasionally with tongs to ensure even cooking, and roast until their skins blister and turn black all over. (If the skins turn gray, the pepper has overcooked.)
If you don’t have a gas range, place the peppers on a foil-lined baking sheet and roast them in a 500°F oven until the skins blister and loosen (about 25 minutes), or place them under a broiler, turning them to blacken each side. A blowtorch works well, too.
When the peppers are evenly roasted, immediately transfer them to a container, tightly cover, and let them steam for 20 minutes. Remove the skins with your hands, rubbing with a paper towel if needed. Don't rinse them; this would wash away much of their flavor. Remove and discard the seeds & stems.