+
1 (2)

Sauces and Condiments

Smoked paprika romesco sauce

Smoked paprika romesco sauce
Los Angeles Times

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I'm trapped with neither backyard nor Weber. It always ... Read more

Total time: 20 minutes | Makes 2 cups
  • 1/2 cup whole blanched almonds, preferably Marcona, roasted and salted
  • 1 (7-ounce) jar piquillo peppers, drained and coarsely chopped, or 1/2 (13.75 ounce) can
  • 1/2 cup extra-virgin olive oil, preferably Spanish
  • 1 tablespoon smoked paprika
  • 1/8 to 1/4 teaspoon cayenne
  • 2 cloves garlic, minced
  • 1 tablespoon sherry vinegar
  • Salt to taste

Step 1Combine the almonds, piquillos, olive oil, smoked paprika and cayenne in a blender. Process until smooth.

Step 2Transfer to a bowl; stir in the garlic and vinegar and salt to taste. Serve as a spread on bread, a sauce for grilled fish or meat or as a dip for roasted potatoes.


HAVE YOU TRIED


Raw asparagus salad
Raw asparagus salad

Spiced crown pork roast with glazed root vegetables
Spiced crown pork roast with glazed root vegetables

Pastitsio
Pastitsio

Bread pudding with prunes and dried apricots
Bread pudding with prunes and dried apricots

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Salsa verde
Giblet gravy
Green Tomato Marmalade
California Charoset