One of the all-time greatest summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread, as well as a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn't hesitate to adapt this to your tastes.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Chef's Note:

If you don't have a gas stove, roast peppers under the broiler until the skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Nutrition Facts

79 calories; protein 1.4g; carbohydrates 3.4g; fat 6.9g; sodium 91.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2019
So good! Followed it almost exactly (peppers took longer to blacken but this was also my first time). Ate it on bread with cucumber, feta, and rotisserie chicken for about a week. I will definitely be making this again! Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2019
So good! Followed it almost exactly (peppers took longer to blacken but this was also my first time). Ate it on bread with cucumber, feta, and rotisserie chicken for about a week. I will definitely be making this again! Read More
(3)
Rating: 4 stars
05/21/2020
Needs cumin. The bell pepper is nowhere near authentic. The Spanish use dried, rehydrated & scraped nora peppers. You can roast poblanos and use the same way to good effect. Where are the roasted tomatoes? It needs them. (cut Romas in half, remove seeds & core, baste with olive oil, roast until skins can be easily removed. The Spanish also use hazelnuts and/or almonds. I like 1/2 of each. This is my favorite sauce for everything (after these adjustments). Good on meats, fish, vegetables, or crackers. Read More
(2)
Rating: 5 stars
10/10/2020
Easy to make and full of flavor Read More
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Rating: 5 stars
01/20/2020
only used 4 garlic added a jalepeno and a chipotle/adobo added some canola to smoothen it Read More
Rating: 5 stars
04/25/2019
Wonderful!!! Read More
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