Quick Roasted Red Pepper Sauce

Published March 2015

Why This Recipe Works

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco. We started with a base of oil-toasted bread and nuts, which added richness and texture. To keep things simple, we then added a combination of boldly flavored jarred and no-cook ingredients to build up the sauce. A final addition of herbs and spices created a complex flavored sauce that could be made in about 5 minutes.


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½ slice hearty white sandwich bread, cut into 1/2-inch pieces
¼ cup hazelnuts, toasted and skinned
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1 cup jarred roasted red peppers, rinsed and patted dry
1 ½ tablespoons sherry vinegar
1 teaspoon honey
½ teaspoon smoked paprika
½ teaspoon salt
Pinch cayenne pepper

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Makes about 1 cup

You will need at least a 12-ounce jar of roasted red peppers for this recipe.

Heat bread, hazelnuts, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and hazelnuts are lightly toasted, 2 1/2 to 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand, at least 10 minutes. (Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.)