 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For this version of the Spanish sauce, L.A. chef Brandon Boudet cooks the peppers and seasonings in oil before puréeing them to bring out a rich, toasty flavor. Ingredients:
1 medium onion, peeled and halved lengthwise |
1/2 cup plus 1 tbsp. extra-virgin olive oil |
1 slice pain au levain (4 by 5 in. and about 1/2 in. thick), crusts removed, chopped |
1/3 cup marcona or other roasted almonds |
1 1/2 cups roasted red peppers, rinsed and coarsely chopped |
2 garlic cloves, smashed |
2 teaspoons sweet smoked spanish paprika |
3/4 teaspoon red chile flakes |
2 teaspoons sherry vinegar |
2 tablespoons lemon juice |
1/2 teaspoon kosher salt |
Directions:
1. Preheat oven to 425°. Coat onion with 1 tbsp. oil. Roast in a pie pan, cut side down, until soft when pressed, 40 to 45 minutes. Discard dark outer layer. Slice onion crosswise.
2. Toast bread and almonds in a large frying pan over medium-low to low heat, stirring occasionally, until bread is crisp but not brown, 7 to 8 minutes. Add 3 tbsp. oil, the onion, peppers, garlic, paprika, and chile flakes. Cook, stirring occasionally, until garlic is softened, 8 to 12 minutes.
3. Purée mixture in a food processor with remaining 5 tbsp. oil, the vinegar, lemon juice, and salt.
4. Make ahead: Up to 1 week, chilled; serve at room temperature.
|
|