Romesco Dipping Sauce
Use this recipe as a dipping sauce for our spicy Shrimp Beignets.
- Yield: Makes 5 1/2 cups
Source: Martha Stewart Weddings, Summer 2005
- 7 red bell peppers
- 1/2 cup plus 2 tablespoons olive oil
- 4 garlic cloves, peeled
- 1 cup whole almonds, with skins
- 4 slices white bread, crusts removed, bread cut into 1-inch cubes
- 1/4 cup sherry vinegar
- 1/2 cup canned crushed tomatoes with juice
- Pinch of cayenne pepper
- Coarse salt and freshly ground pepper
Preheat broiler. Place bell peppers on a baking sheet. Broil, turning often, until skins are charred, 5 to 10 minutes. Transfer to a large resealable plastic bag; seal, and let steam 10 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; roughly chop peppers. Set aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook, stirring often, until golden brown, about 1 1/2 minutes. Remove garlic; set aside. Add almonds to skillet. Cook, stirring often, until light golden brown, about 1 1/2 minutes. Add bread cubes; cook, stirring often, until golden brown, about 2 minutes. Transfer garlic, almonds, and bread to a food processor. Let cool completely.
Add roasted peppers, the vinegar, tomatoes, and cayenne to the food processor; puree until almost smooth. With processor running, slowly pour in remaining 1/2 cup oil. Season with salt and pepper. Sauce can be refrigerated in an airtight container 2 to 3 days. Bring to room temperature before serving.