Smoky

Rawmesco Sauce

The rich, smoky Spanish sauce called romesco is traditionally made by roasting a slew of vegetables, then layering in flavors like smoked paprika, deep-fried Marcona almonds, and sherry vinegar. While I do caramelize the onion and briefly cook the garlic, I leave the nuts and the rest of the veggies raw—this touch adds a freshness that I think improves upon the original—and I swap in cider vinegar for that telltale tang. The heart of the dish is the smoked paprika, which transforms this sauce into something special. Spread it on sandwiches or serve it with meat or fish, as a dip for vegetables, or on top of Quinoa and Sweet Potato Fritters.

Makes 2½ cups

• ½ cup plus 2 tablespoons extra-virgin olive oil (divided)
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• ½ teaspoon smoked paprika, plus more to taste
• 1 red bell pepper, coarsely chopped
• 2 small Roma or 1 large vine-ripened tomato (5 to 6 ounces), chopped
• ½ cup whole almonds, soaked and dehydrated, coarsely chopped
• 2 tablespoons water
• 1½ tablespoons unfiltered apple cider vinegar
• ¾ teaspoon fine sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden, 9 to 10 minutes. Add the garlic and paprika and cook for about 1 minute.

Transfer to a blender and cool slightly. Add the bell pepper, tomato, almonds, water, vinegar, salt, and pepper and begin blending. Add the remaining ½ cup oil in a steady stream and blend until smooth, adding more water by the tablespoonful to loosen, if necessary. Season with additional salt, pepper, and smoked paprika. The rawmesco keeps, covered and refrigerated, for 3 to 4 days.