Recipe: Sheri's Romesco Sauce

Alicia Ross, co-author of "Cheap, Fast, Good," says it's possible to make delicious dishes for Fourth of July cookouts that cost less than a dollar per serving. She came to "Good Morning America" to share some of her favorite recipes.

Sheri's Romesco Sauce

Yield: 2 cups

Time start to finish: under 10 minutes


1/4 cup almonds (see Note)

2 cloves fresh garlic

1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary leaves

1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves

1 large jar (12 ounces) roasted red bell peppers, or 2 large home-roasted red bell peppers

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon salt (see Note)

Pinch of cayenne pepper

1/2 cup extra-virgin olive oil


Place the almonds in a food processor and process on high speed until they are finely chopped. Peel the garlic and add it to the work bowl. Add the rosemary and oregano. Pulse the motor to finely chop the herbs and garlic.

Drain the peppers and add them to the processor. Add the vinegar, sugar, salt, and cayenne pepper. Pulse the motor to chop the peppers and mix the ingredients.

With the motor running, slowly drizzle the oil through the feed tube. Process just a few more seconds to blend thoroughly. Serve immediately or store in a covered container in the refrigerator for up to 1 week. Allow the sauce to come to room temperature before serving.

Note: Any type of almonds (raw, blanched, or roasted) will work. Unsalted almonds work best, but it is fine to use lightly salted. Don't add more salt without tasting first. Sliced, slivered, or whole almonds will work here.