Description
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Ingredients
- 6 roma (plum) tomatoes, halved
- 1 large red bell pepper, quartered
- 12 cloves garlic
- ⅔ cup olive oil
- kosher salt to taste
- 1 slice bread
- ½ cup toasted whole almonds
- ½ cup red wine vinegar
- ½ teaspoon Spanish paprika
- 1 pinch crushed red pepper flakes, or to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes
- bell pepper
- and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil
- then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown
- 15 to 20 minutes. Remove from the oven
- and allow to cool for 10 minutes. While the vegetables are cooling
- bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces
- and add to the food processor along with the toasted almonds
- vinegar
- paprika
- and red pepper flakes. Puree until finely ground
- then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 10