This incredible sauce is particularly versatile and serves as the backbone for the Romesco Chicken Salad on page 187. It’s important to avoid overprocessing the sauce; not only does heat cause the mixture to become gelatinous, but the sauce simply tastes better when left a little chunky. If you can’t find piquillo peppers, roasted red bell peppers would work, too. Roasting and peeling them yourself is the ideal, because it gives you more of that nice smoky flavor.

　　

Ingredients

MAKES ABOUT 1 3/4 CUPS

　　1 medium Roma tomato

　　3 tablespoons extra-virgin olive oil, plus more for the tomato

　　1/3 cup toasted blanched almonds, preferably Marconas

　　1 (10-ounce) jar roasted piquillo peppers, drained, seeds picked out (about 1 1/4 cups)

　　1 medium clove garlic, smashed and peeled

　　1 tablespoon sherry vinegar, more as needed

　　1 teaspoon smoked Spanish paprika

　　Kosher salt

　　

Step 1

Rub the tomato with a few drops of olive oil to very lightly coat. Using tongs, hold the tomato over a gas flame until charred all over (3 to 4 minutes). If you don’t have a gas range, you can put the tomato under the broiler, turning it frequently and watching carefully so that it doesn’t go up in flames! Let the tomato cool enough to handle, then remove and discard the skin and seeds. Set aside.

　　

Step 2

Put the almonds in a food processor and pulse until they’re just coarsely chopped, about 10 pulses. It’s okay if they’re uneven; you just want to start the chopping process. Transfer to a bowl and set aside.

　　

Step 3

Put the tomato, peppers, garlic, vinegar, paprika, and 1 teaspoon salt in the food processor (you don’t need to wash it after chopping the almonds). Blend until it forms a coarse paste, 10 to 15 seconds. Add the almonds and olive oil and pulse just until coarsely chopped; it should still have distinct pieces of almonds. Taste and stir in more vinegar or salt as needed.

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