Chef Johns Romesco Sauce Recipes

CHEF JOHN'S ROMESCO SAUCE

Chef John's Romesco Sauce image

One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 8h30m

Yield 24

Number Of Ingredients 9

Ingredients

3 large red bell peppers
½ cup olive oil
8 cloves garlic
1 cup cubed stale bread
¾ cup roasted almonds
¼ cup sherry vinegar
1 tablespoon smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt, or more to taste

Steps:

Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
Toast bread in the oil until golden brown, 2 to 3 minutes.
Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 91.3 mg, Sugar 1.2 g

QUICK ROMESCO SAUCE

Quick Romesco Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1/4 cup toasted almonds
1 clove garlic
1/2 cup seasoned breadcrumbs
One 12-ounce jar roasted red peppers, drained
1 tomato, seeded and diced
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.

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