Chef John’s Romesco Sauce

Chef John's Romesco Sauce

Chef John’s Romesco Sauce
Roasted red bell peppers, garlic, sherry vinegar, roasted almonds, and paprika blend into the magical flavor combination that is Romesco sauce, a versatile Spanish classic.

Bell peppers should be roasted over an open flame for about five minutes on each side on a gas stove, until they are soft and blackened.

When pressed, peppers should release steam.

Peppers should be moved to a bowl with a lid and left to cool to room temperature.

In a skillet, combine oil and garlic.

Turn the heat to medium and cook the garlic, stirring constantly, for about 3 minutes, or until it just begins to turn golden brown.

Using a slotted spoon, transfer the garlic to a ramekin while leaving the oil in the skillet.

2 to 3 minutes of golden brown bread toasting in the oil