"FOR ME, ROMESCO is one of the greatest sauces in the world," said chef José Andrés. Its base of charred red pepper, onion, tomato and garlic turns thick and rich once puréed with almonds and ...

2. Peel the skins from the outside of the peppers. Discard the skin, stems and seeds. 3. Chop the peppers into small pieces and place in a medium sized mixing bowl.

José Andrés, a Spanish American James Beard Award-winning chef, ... The romesco sauce consists of charred red peppers, tomatoes, onions and garlic, and is then puréed with nuts and fried bread.

By José Andrés. July 28, 2014 ... 1 red pepper, cored and seeded 1/2 cup Spanish extra-virgin olive oil Sea salt, to tasted Sherry vinegar, as needed 4 tomatoes ...

2. In a blender, combine the beets, tomatoes, cucumber, pepper, garlic, sherry, vinegar, oil and salt and purée until smooth. Taste and adjust the seasoning if desired.

This pork dish is as comforting as most deep-fried soul-food recipes, but it's far from simple, requiring two cooking methods and two different flavorful marinades.

Chef and humanitarian José Andrés’s advice: ... Then she tosses in red peppers that she has charred, peeled, and torn up, adds a little water, lets it boil down into a sauce, ...