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Chef John's Romesco Sauce
Pantry European

Chef John's Romesco Sauce

5.0

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
  2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
  3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
  4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
  5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Costa del Sol Barbeque Sauce
Pantry European

Costa del Sol Barbeque Sauce

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil.
  3. 3 Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

By Allrecipes Member