Simple Romesco Sauce

This sauce originated in Catalonia, Spain, where the fishermen ate it with the day’s catch. It’s also a tasty addition to grilled chicken, crostini, or for an unexpected twist, try it on creamy grits.

Ingredients:

  • One 16 oz. jar roasted red peppers, drained

  • ¾ cup raw almonds

  • ½ cup oil-packed sun-dried tomatoes, drained

  • 1 tablespoon roughly chopped garlic

  • 1 tablespoon red wine vinegar

  • 1 teaspoon smoked paprika

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • ½ cup extra-virgin olive oil, plus extra to adjust consistency

Procedure:

  1. Combine everything but the olive oil in the jar of a blender or bowl of a food processor. Blend at low speed or pulse until ingredients are roughly chopped.

  2. Add half of the olive oil and blend until well combined. With the machine running, gradually drizzle in the remaining olive oil and continue blending until fairly smooth. Taste, then blend in additional seasoning or olive oil to reach desired flavor and consistency.