Chef John's Romesco Sauce

Prepare the Peppers: Ignite your gas stove and carefully place a red bell pepper directly on the burner. Using tongs, char the pepper over the open flame, rotating it frequently, until the skin is entirely blackened and blistered (approximately 5 minutes per side). The pepper should yield slightly and emit steam when gently pressed. Transfer the charred pepper to a bowl, cover tightly with plastic wrap or a lid, and allow it to cool completely to room temperature. Repeat this process with the remaining red bell peppers.

Infuse the Oil: In a skillet, combine the olive oil and peeled garlic cloves. Set the skillet over medium heat and cook, stirring continuously, until the garlic is fragrant and just begins to turn a light golden brown (about 3 minutes). Immediately remove the garlic from the skillet using a slotted spoon, leaving the infused oil behind. Set the garlic aside.

Toast the Bread: Add the cubed stale bread to the skillet with the infused olive oil. Toast the bread over medium heat, tossing frequently, until it is golden brown and crisp (approximately 2-3 minutes). Remove the toasted bread from the skillet and set aside to cool slightly.

Blend the Sauce: Once the roasted peppers are cool enough to handle, peel them under running water, removing and discarding the blackened skin and seeds. Roughly chop the peeled peppers and transfer them to the bowl of a food processor. Add the reserved garlic, toasted bread (along with any remaining oil from the skillet), roasted almonds, sherry vinegar, smoked paprika, cayenne pepper, and kosher salt.

Pulse the mixture until it is well combined and reaches your desired consistency. For a smoother sauce, process for a longer duration. For a more rustic texture, pulse briefly.

Chill and Intensify: Transfer the Romesco sauce to a bowl. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and intensify.