Combine the ingredients in a blender or food processor in this order: almonds, garlic, tomato, spices, salt, sriracha, oil, vinegar, peppers.
Blend until combined but not totally smooth.
Adjust the seasoning if necessary.
* Romesco is most commonly used with seafood, though it can also be served with poultry and vegetables.
1 cup Marcona almonds
3 garlic cloves
1 ripe tomato, cored and peeled
1 Tbsp. toasted, ground cumin
2 Tbsp. smoked paprika
Sea salt to taste
1 squirt sriracha or to taste
Extra virgin olive oil
2 Tbsp. sherry vinegar
6 red bell peppers or red Hungarian peppers, roasted, peeled and seeded
3 garlic cloves
1 ripe tomato, cored and peeled
1 Tbsp. toasted, ground cumin
2 Tbsp. smoked paprika
Sea salt to taste
1 squirt sriracha or to taste
Extra virgin olive oil
2 Tbsp. sherry vinegar
6 red bell peppers or red Hungarian peppers, roasted, peeled and seeded
This article appears in Aug 1-31, 2010.