Romesco Recipe – Sunset Magazine

Name: Romesco Recipe – Sunset Magazine
Ingredients: 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

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Discover the rich, toasty flavor of Romesco sauce in this Spanish recipe from L.A. chef Brandon Boudet. Perfect for dipping or topping, made with roasted peppers and almonds. Yield: 1 1/2 cups (3...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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Ingredients

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