Ingredients
1 cup blanched almonds, toasted (about 6 ounces)
2 cloves garlic, peeled and coarsely chopped (2 teaspoons)
1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)
1 teaspoon sweet smoked paprika
1/4 teaspoon hot paprika
2/3 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper
Preparation
Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.
