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This Spanish sauce is usually off limits due to the inclusion of breadcrumbs. Jessica's version allows us to put the thick and savory flavor bomb front and center again with Chicken Paillard (see left). But it's also great with fish, roasted potatoes, or grilled bread. FYI, if you don’t want to make the garlic confit, toss unpeeled cloves in olive oil and roast, wrapped in foil, in a 400°F oven until soft.


  • 1 dried guajillo chile
  • 1 dried ancho chile
  • Boiling water
  • 12 ounces roasted piquillo peppers or roasted red bell peppers drained and sliced
  • 1 cup toasted chopped almonds
  • 1 teaspoon crushed dried marjoram
  • Zest and juice of 1⁄2 lemon
  • 3 cloves Garlic Confit see below or roasted garlic, peeled

  • 1 tablespoon sherry vinegar
  • Kosher salt


  1. Halve the chiles lengthwise, remove and discard the seeds and stems, and toast the chiles in a dry pan over medium-high heat for 5 minutes. Turn off the heat and pour boiling water over them just to cover. Soak for 30 minutes. Drain, reserving the soaking liquid and chiles separately.
  2. In a bowl, combine the piquillo peppers, almonds, marjoram, lemon zest and juice, reserved chiles, garlic confit, and vinegar. Mix with your hands, massaging the peppers.
Puree in a blender or food processor until the sauce is a bit coarse but homogenous, thick, and spreadable. Add a tablespoonful or two of the reserved soaking liquid if necessary. Season to taste with vinegar, salt, and lemon until very bright in flavor.