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1½ cups
Easy
By Richard Sax and Marie Simmons
Published 2000
Based on Romesco, the traditional Catalan sauce of hot nyora peppers and ground almonds, this simple dip, when made with two colors of peppers, is truly beguiling. We’ve cut the olive oil and nuts, which are also high in fat, back to a fraction of the original. You can also make this with half almonds, half hazelnuts.