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