Pickled Sweet Pepper Romesco Sauce


This versatile romesco sauce was created by Vistro sous chef Chris Hoffmann and recently starred on a featured burger at the restaurant, shown above, accompanied by the following toppings: arugula, garlic aioli and manchego cheese. 


1 12-ounce Jar Sessions Pickled Sweet Peppers
30 grams dried guajillos, stemmed and seeded
3 lemons, juiced
1 tablespoon honey
1/2 charred onion, chopped
3 cloves garlic
1/2 cup roasted marcona almonds
1 cup EVOO
1 1/2 tablespoon salt
1 teaspoon black pepper 


Rehydrate the dried guajillos in 1 pint of simmering water until softened, approximately 15 minutes.

While guajillos are rehydrating, cut onion in half (pole to pole) and char face down in a hot pan (griddle/French top/cast iron) until very dark in color. Chop the onion.

Place all ingredients up to the EVOO in blender, and blend to desired consistency. Slowly drizzle in the EVOO while blender is running. Season and store.