This Spanish sauce improves anything it touches. Made with a base of peppers and tomatoes and thickened with almonds. Garlic, smoked paprika and sherry vinegar add the finishing touches
Lightly toast the almonds in a skillet until you start to smell their nutty perfume (doesn't take long).Let them cool a little bit and then pulverize them in a blender or grinder. You want them finely ground, but not so much that it is a paste.
3/4 cup almonds
Add the almonds, garlic, peppers, puree, vinegar, paprika, chipotle powder, salt and pepper to a food processor and pulse until everything is finely chopped. With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Taste and adjust seasonings and salt to your preference.Do Ahead: Romesco can be made 1 week ahead. Cover and chill.