This all-purpose condiment, a riff on the classic Catalonian recipe, goes well with just about anything charred on the grill, from sweet spring onions and fat spears of asparagus to fish, shrimp, steak, and pork chops. Use this recipe as a baseline and change it up however you see fit. You can make it spicy or tangy, smooth or chunky.
4 garlic cloves, unpeeled
2 red bell peppers
1 red jalapeño or fresno chile
1 (1 1/2-in.-thick) slice crusty bread
5 tablespoons olive oil, divided
1/3 cup Marcona almonds
2 tablespoons sherry or red wine vinegar
1 tablespoon smoked paprika
3/4 teaspoon kosher salt
1 ripe medium tomato, cored
Est. added sugars 0g
How to Make It
Preheat broiler to high. Arrange garlic, bell peppers, chile, and bread on a foil-lined baking sheet. Drizzle vegetables with 1 tablespoon oil. Broil, turning occasionally, until vegetables are nicely charred and softened and bread is toasted, about 8 minutes for peppers and garlic and 4 minutes for bread. Transfer peppers and chile to a medium bowl; cover with the used foil and let steam.
Tear bread into small pieces. Peel garlic. Finely chop bread, garlic, and almonds in a food processor. Peel, stem, and seed peppers and chile. Add remaining 1/4 cup oil, peppers and chile, vinegar, paprika, salt, and tomato to processor; process until almost smooth. Serve at room temperature or cover and refrigerate for up to 2 days.