Prep 15 mins
Cook 15 mins
This is a vibrant red sauce, Spanish in origin, that is great as a dip for slices of toasted garlic bread or as a topping for my recipe for Thick Gallician Soup. Originally from an October 1983 issue of Bon Apetit that featured recipes for a Spanish Brunch. This must be prepared the night before to allow the flavors to blend thoroughly.If desired, substitute drained roasted red peppers packed in brine(also known as whole pimientos) for the red bell peppers.
- 2 large red bell peppers
- 4 medium ripe tomatoes
- 3 medium garlic cloves, peeled
- 1 teaspoon salt
- 1⁄2 cup blanched whole almond, lightly toasted
- 2 hard-cooked egg yolks
- 1 cup olive oil
- 1⁄4 cup sherry wine vinegar
- 1⁄4 teaspoon ground red pepper (to taste)
- Char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken.
- Place peppers in plastic bag and let steam 10 minutes.
- Peel off skins and remove seeds; rinse, if necessary, and pat dry.
- Let tomatoes stand until cool to the touch; peel and remove seeds.
- With machine running, drop garlic through feeder tube of food processor.
- Add salt and blend well, using 2 to 3 onn/off turns.
- Blend in almonds using several on/off turns until texture resembles coarse meal.
- Add tomatoes and peppers and mix until smooth, about 40 seconds.
- Blend in hard-cooked egg yolks.
- With machine running, add olive oil through feed tube in slow steady stream.
- Blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise.
- Transfer to serving dish, cover with plastic wrap, and refrigerate.
- Let stand at room temperature 1 hour before serving.