How come Romesco isn’t as common as queso or guac? I ask because it’s that good. Usually made by roasting a ton of peppers and toasting nuts, I give you a head start by using a jar of peppers and that can of salted roasted almonds you just might have left over from your last Below Deck viewing party. Serve shmeared under thin-cut chickie breasts, then use the rest as a dip with crudités for your next Below Deck viewing party. I see a delicious loop forming…
1 medium tomato, halved
1 small onion, peeled and halved
5 large cloves garlic, in their skins
½ cup plus 4 tablespoons olive oil
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
2 large jarred fire-roasted peppers, rinsed and patted dry
⅔ cup roasted salted almonds
1 tablespoon sherry or red wine vinegar, or more to taste
1 ½ teaspoons smoked paprika
4 whole scallions (greens and whites), halved lengthwise
4 thin-cut chicken breasts (about 1 ½ pounds)
Caesar dressing: It's not just for salads anymore.
These do knot disappoint.
Cheesy, salty, creamy.