This Spanish classic is one of the best summer sauces ever and goes excellent with anything you grill, especially seafood and veggies. Additionally, it works wonders as a sandwich spread and as the ideal secret ingredient in your preferred potato or pasta salad dressings. You should not be afraid to modify this to your preferences, whether we’re talking about the degree of heat, the proportion between the ingredients, or how finely or coarsely you grind it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 24 |
| Yield: | 3 cups |
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 (Optional)
- 1 teaspoon kosher salt, or more to taste
Instructions
- 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.
- Chef’s Note:
- If you don’t have a gas stove, roast peppers under the broiler until the skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Reviews
I love this recipe, my wife loves this recipe. This is good as is no changes necessary. It is excellent as a sauce on most meats because the depth of flavor can stand up to anything and enhance it. My wife eats it by the spoonful when my back is turned. I highly recommend this recipe.
Easy to make and full of flavor
only used 4 garlic, added a jalepeno and a chipotle/adobo, added some canola to smoothen it
Wonderful!!!
So good! Followed it almost exactly (peppers took longer to blacken but this was also my first time). Ate it on bread with cucumber, feta, and rotisserie chicken for about a week. I will definitely be making this again!