Romesco

For this version of the Spanish sauce, L.A. chef Brandon Boudet cooks the peppers and seasonings in oil before puréeing them to bring out a rich, toasty flavor.

1 medium onion, peeled and halved lengthwise

1/2 cup plus 1 tbsp. extra-virgin olive oil

1 slice pain au levain (4 by 5 in. and about 1/2 in. thick), crusts removed, chopped

1/3 cup Marcona or other roasted almonds

1 1/2 cups roasted red peppers, rinsed and coarsely chopped

2 garlic cloves, smashed

2 teaspoons sweet smoked Spanish paprika

3/4 teaspoon red chile flakes

2 teaspoons sherry vinegar

2 tablespoons lemon juice

1/2 teaspoon kosher salt

Step 1

Preheat oven to 425°. Coat onion with 1 tbsp. oil. Roast in a pie pan, cut side down, until soft when pressed, 40 to 45 minutes. Discard dark outer layer. Slice onion crosswise.

Step 2

Toast bread and almonds in a large frying pan over medium-low to low heat, stirring occasionally, until bread is crisp but not brown, 7 to 8 minutes. Add 3 tbsp. oil, the onion, peppers, garlic, paprika, and chile flakes. Cook, stirring occasionally, until garlic is softened, 8 to 12 minutes.

Step 3

Purée mixture in a food processor with remaining 5 tbsp. oil, the vinegar, lemon juice, and salt.

Step 4

Make ahead: Up to 1 week, chilled; serve at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 196Calories from Fat 84

% Daily Value *
Total Fat 19g30%

Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 195mg9%
Total Carbohydrate 6.4g3%

Dietary Fiber 1.6g7%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Romesco