Red Pepper Romesco

Serve this colorful red pepper sauce as a dip for a vegetable platter, or alongside roasted vegetables, chicken, fish or steak.

Course: Appetizer

Cuisine: Spanish

Author: Marcia W. Smart

2 red bell peppers or a 12-ounce jar of roasted red bell peppers, drained
1 shallot diced
2-3 garlic cloves minced, about 1 tablespoon
3 tablespoons sherry vinegar or red wine vinegar
3 tablespoons tomato paste
1/2 teaspoon paprika smoked or regular
1/4 cup parsley chopped
1 cup almonds toasted (I use raw unsalted almonds, roasted almonds are fine too)
3 tablespoons extra-virgin olive oil
1/2 tsp kosher salt
Freshly ground pepper
2-3 tablespoons water optional

If using fresh bell peppers, roast the pepper directly over a gas flame or under a preheated broiler, turning until charred all over. Seal in a paper bag and let cool. Discard the charred skin, stem and seeds. Coarsely shop the bell pepper.
In a food processor combine the roasted pepper, shallot, garlic, vinegar, tomato paste, paprika, parsley, almonds, olive oil, salt and pepper. If the dip seems too thick, thin it out with a little water. Taste for seasoning.
MAKE AHEAD
The romesco sauce can be refrigerated for up to 3 days. Let return to room temperature before serving.