📝 About This Recipe
Hailing from the coastal region of Tarragona in Catalonia, Spain, Romesco is a vibrant, smoky masterpiece that celebrates the humble almond. This velvety sauce balances the sweetness of roasted peppers and tomatoes with the earthy richness of toasted nuts and a sharp kick of vinegar. It is a versatile powerhouse, transforming simple plant-based proteins into a gourmet Mediterranean experience.
🥗 Ingredients
The Nut Base
- 3/4 cups Raw Marcona Almonds (blanched and skinless)
- 1 slice Sourdough bread (roughly 1-inch thick, crusts removed)
Roasted Aromatics
- 2 large Red bell peppers (fresh or 1 jar of high-quality roasted peppers)
- 2 medium Plum tomatoes (ripe)
- 4-5 pieces Garlic cloves (unpeeled for roasting)
- 1 piece Dried Ñora pepper (or 1 tsp smoked paprika if unavailable)
Emulsion and Seasoning
- 1/2 cups Extra virgin olive oil (Spanish Arbequina variety preferred)
- 2 tablespoons Sherry vinegar (Vinagre de Jerez)
- 1 teaspoon Smoked paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/8 teaspoon Cayenne pepper (optional, for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If using a dried ñora pepper, soak it in a bowl of warm water for 20 minutes to rehydrate.
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2
Place the whole red peppers, tomatoes, and unpeeled garlic cloves on a baking sheet. Drizzle lightly with olive oil.
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3
Roast the vegetables for 25-30 minutes, turning the peppers halfway through, until the skins are charred and blistered.
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4
Remove the vegetables from the oven. Place the peppers in a bowl and cover with plastic wrap for 10 minutes; this steam makes them easy to peel.
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5
While the vegetables roast, heat a small skillet over medium heat. Toast the almonds until golden brown and fragrant, about 3-5 minutes, stirring constantly to prevent burning.
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6
In the same skillet, add a tablespoon of oil and fry the bread slice until golden and crisp on both sides. Tear into small pieces once cool.
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7
Peel the charred skins off the peppers and tomatoes. Remove the seeds and stems from the peppers. Squeeze the roasted garlic out of its papery skin.
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8
If using the ñora pepper, scrape the flesh from the inside of the skin with a spoon and discard the skin and seeds.
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9
In a food processor or blender, pulse the toasted almonds and fried bread until they form a coarse, sandy crumb.
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10
Add the roasted peppers, tomatoes, garlic, ñora flesh (or paprika), and salt to the processor. Blend until a thick paste forms.
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11
With the motor running on low, slowly drizzle in the sherry vinegar and then the extra virgin olive oil in a steady stream to create a thick emulsion.
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12
Taste and adjust seasoning with more salt or vinegar if needed. The texture should be slightly chunky and rustic, not perfectly smooth.
💡 Chef's Tips
For the best flavor, use high-quality Spanish olive oil and authentic Sherry vinegar; the acidity is key to cutting through the richness. If you are short on time, you can use jarred roasted piquillo peppers, but fresh roasted ones provide a deeper smoky profile. Do not skip the fried bread; it acts as a traditional thickener and gives the sauce its signature 'body' and velvet-like mouthfeel. Store the sauce in a glass jar in the fridge for up to a week; the flavors actually improve and deepen after 24 hours. If the sauce is too thick, thin it with a tablespoon of warm water or more olive oil until your desired consistency is reached.
🍽️ Serving Suggestions
Serve as a dip for grilled scallions (Calçots) or roasted asparagus for a traditional Catalan treat. Slather generously over grilled thick-cut tofu steaks or tempeh for a protein-packed plant-based meal. Use it as a vibrant spread on crusty sourdough sandwiches with roasted eggplant and arugula. Pair with a crisp glass of Spanish Albariño or a dry Rosé to complement the smoky and nutty notes. Thin it out with a little more vinegar and oil to use as a bold dressing for a warm grain bowl.