Recipe box | Cheryl Reiter

Try this Spanish Romesco sauce recipe, made with roasted red peppers and almonds, on turkey sandwiches. Ingredients MAKES ABOUT 1 1/2 CUPS 1 large roasted sweet red bell pepper from a jar or 8 oz 1 garlic clove, smashed 1/2 cup slivered almonds, toasted or pine nuts 1/4 cup fire roasted tomatoes 2 tablespoons chopped flat-leaf parsley 2 tablespoons Sherry vinegar 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil Fine sea salt and freshly ground black pepper Preparation Step 1 Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. Step 2 Do Ahead: Romesco can be made 1 week ahead. Cover and chill.