This bold, classic Spanish sauce combines nutty almonds and hazelnuts, savory fire-roasted tomatoes and red peppers, and an ample amount of sherry vinegar. Emulsified with olive oil and given body from bits of day-old bread, this sauce is excellent on smoky, pimentón-rubbed roasted chicken. For best results, prepare sauce at least 1 hour before serving.
Prep time: 10 min
Cook time: min
Total time: 10 min
Ingredients
Makes 3 cups
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8 Garlic Cloves, roasted
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3 Tablespoons Slivered & Blanched Almonds
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7 Peeled Hazelnuts, toasted, loose skins removed while warm
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1 Slice Stale Bread, roughly torn
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1/2 Cup Roasted Red Peppers
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1 1/4 Cups Fire Roasted Tomatoes (From A 14 Oz Can), drained
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1/4 Cup Sherry Vinegar
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1/4 Teaspoon Crushed Red Pepper
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1/2 Cup Extra Virgin Olive Oil
Directions
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Add all ingredients except olive oil to blender. Pulse a few times to break up large chunks, then purée, adding olive oil in slow, steady stream, about 30 seconds total. Season to taste with salt and pepper.
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Store refrigerated in airtight container for up to a week.