Smoked paprika romesco sauce

Time 20 minutes
Yields Makes 2 cups
Smoked paprika romesco sauce
(Los Angeles Times)

Combine the almonds, piquillos, olive oil, smoked paprika and cayenne in a blender. Process until smooth.


Transfer to a bowl; stir in the garlic and vinegar and salt to taste. Serve as a spread on bread, a sauce for grilled fish or meat or as a dip for roasted potatoes.

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