Romesco sauce

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A delicious Spanish sauce for spreading on things and dipping.

  • 2-3 Italia peppers, cut in half with seeds and stems removed

  • 1 garlic clove, smashed

  • 1/2 cup slivered almonds, toasted

  • 1/4 cup tomato purée

  • 2 tablespoons chopped flat-leaf parsley

  • 2 tablespoons Sherry vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper

  • 1/2 cup extra-virgin olive oil, plus extra for roasting peppers

  • Fine sea salt and freshly ground black pepper

Coat peppers lightly with olive oil and roast in oven at 450 until skins brown and bubble and peppers are soft. Let cool and remove skins.

Pulse peppers and everything else except olive oil and salt and pepper in blender. Once smooth add olive oil and season with salt and pepper.