Quick Roasted Red Pepper Sauce
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.
IngredientsPrint Shopping List
|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|
|½||teaspoon smoked paprika|
|Pinch cayenne pepper|
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InstructionsMakes 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.)