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Romesco Sauce

Here is an adaptation of the classic Spanish romesco sauce, which is traditionally made with roasted peppers, chilies, garlic, olive oil, and almonds. In Spain, it accompanies almost everything. There is a standing joke among the cooks at the restaurant that it is “so versatile and delicious that it could make cardboard taste good!” As a bonus, it keeps well in the refrigerator for five days and freezes perfectly.

12 oz. pimentos
2 1/2 oz. slivered, toasted almonds
2 tsp. minced garlic
1 1/2 Tbsp. chipotle peppers in adobo sauce (try San Marcos brand, available in Hispanic markets)
1/2 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 tsp. salt

Combine all the ingredients in a blender and purée until smooth.

Makes 2 cups