Romesco Sauce

1. 1

   Preheat the broiler and broil the tomato and bell pepper until the skins are charred.

2. 2

   Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes.

3. 3

   Peel the vegetables and discard the charred skins, seeds and stem.

4. 4

   Coarsely chop the tomato and pepper and add them to a food processor along with any accumulated juices.

5. 5

   In a small skillet, heat the oil.

6. 6

   Add the almonds and cook over moderate heat, stirring, until slightly golden, about 3 minutes.

7. 7

   Add the garlic and crushed red pepper and cook for 1 minute.

8. 8

   Stir in the bread crumbs and remove from the heat.

9. 9

   Scrape the mixture into the food processor and puree until smooth.

10. 10

    Blend in the vinegar.

11. 11

    Scrape the sauce into a bowl and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.