Ingredients
24
24 servings
- •3 large red bell peppers
- •½ cup olive oil
- •8 cloves garlic
- •1 cup cubed stale bread
- •¾ cup roasted almonds
- •¼ cup sherry vinegar
- •1 tablespoon smoked Spanish paprika
- •1 teaspoon cayenne pepper (Optional)
- •1 teaspoon kosher salt, or more to taste
Instructions
- Turn on a gas stove and roast bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature.
- Combine oil and garlic in a skillet. Turn heat to medium and cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Move garlic to a ramekin using a slotted spoon, leaving all the oil in the skillet.
- Toast bread in the oil until golden brown, 2 to 3 minutes.
- Peel peppers under running water. Cut peppers open and remove the seeds. Chop into cubes and transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse on and off until sauce is well combined and reaches your desired texture.
- Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.
Nutritional Facts
Per 24 servings
- Calories: 79
- Carbohydrate: 3g
- Fat: 7g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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