Piquillo Pepper Romesco

Romesco is a versatile and reliable condiment that comes together in just a few minutes. While you can also use red bell peppers, we love the tangy bite of piquillo peppers. This sauce is perfect for serving alongside grilled or pan-roasted chicken. You can also use it as a spread for burgers or sandwiches, or even just as a dip for warm pita bread, veggies, or chips!

Yield: about 2.5 cups

Ingredients

• 1 jar/can (14 oz.) piquillo peppers, drained

• 1/2 cup almonds, lightly chopped

• 1/2 cup extra virgin olive oil

• 2 cloves garlic

• 1 tablespoon sherry vinegar

• 2 teaspoons paprika

• Kosher salt

• Fresh ground black pepper

• Red pepper flake (optional)

• Food processor/blender

Instructions

Lightly toast the almond in a dry skillet over medium heat until fragrant and just lightly browned. Cool slightly.

Combine the almond and garlic in a food processor and pulse until finely ground. Add the piquillo peppers, sherry vinegar, and paprika to the food processor. Pulse a few times to break apart the peppers. With the food processor running, stream in the olive oil from the top and continue blending to obtain a consistent, well-mixed romesco. Scrape down the sides of the food processor as needed. The sauce will have a bit of texture too it, so don’t expect a completely smooth sauce.

Taste and adjust the seasoning with a pinch of salt and a few grinds of black pepper, as needed. If you want a bit of spice, add in a small pinch of red pepper flake. You can also sprinkle in a little more sherry vinegar if you think it needs it. Pulse the mixture a few more times to blend in the seasoning.

Store in an air-tight container in the fridge for up to a week.

Piquillo Pepper Romesco