Romesco Sauce

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If an incredible flavor-to-ease-of-preparation ratio is something you seek, this romesco sauce is for you. Originating from the Catalonia region of Spain, fisherman first devised this superb sauce as an accompaniment to their fresh catch, but it truly goes with just about anything. Fish, grilled vegetables, pork... other things. You get the idea.

With the aid of a food processor or blender you'll be done in a quarter of an hour, leaving you with plenty of time to contemplate time itself. Our relationship with it, the constant push yet perpetual lack of it, our propensity to squander it... also, you can make the sauce ahead of time and store it in the refrigerator for up to a week.

Romesco Sauce

Ingredients

• 1 or 2 Donostia Foods Piquillo Peppers D.O. Lodosa 
• 1 garlic clove, smashed 
• 1/2 cup slivered almonds, toasted 
• 1/4 cup tomato purée 
• 2 tablespoons chopped flat-leaf parsley 
• 2 tablespoons Donostia Foods Gran Reserva Sherry Vinegar 
• 1 teaspoon Donostia Foods Piment d'Espelette 
• 1/2 teaspoon cayenne pepper 
• 1/2 cup Donostia Foods Extra Virgin Olive Oil 
• sea salt and freshly ground black pepper 

Directions

1. Pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with similar slow determination and continue to process until as smooth as desired.

2. Above is it. No more directions. You're on your own, henceforth.

Recipe adapted from Bon Appetit.

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