📝 About This Recipe
Hailing from the coastal region of Tarragona in Catalonia, Romesco is a bold, rustic sauce that captures the essence of the Mediterranean sun. This vibrant orange elixir balances the smoky sweetness of roasted peppers and tomatoes with the deep, earthy crunch of toasted almonds and hazelnuts. It is a versatile masterpiece that transforms simple grilled vegetables, seafood, or crusty bread into a gourmet experience.
🥗 Ingredients
The Roasted Base
- 3 large Roma Tomatoes (halved lengthwise)
- 2 large Red Bell Peppers (stemmed and deseeded)
- 1 head Garlic (top sliced off to expose cloves)
- 1 thick slice Sourdough Bread (crusts removed, torn into chunks)
The Tree Nuts
- 1/2 cup Raw Marcona Almonds (blanched)
- 1/4 cup Raw Hazelnuts (skins removed if possible)
Aromatics and Seasoning
- 2 pieces Dried Ñora Peppers (or 1 tbsp Smoked Paprika if unavailable)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1/4 teaspoon Cayenne Pepper (optional for a touch of heat)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If using dried ñora peppers, soak them in a bowl of hot water for 20 minutes until softened.
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2
Place the halved tomatoes, red bell peppers (cut side down), and the head of garlic (drizzled with a little oil and wrapped in foil) on a large parchment-lined baking sheet.
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3
Roast the vegetables for about 30-35 minutes. The pepper skins should be charred and blistered, and the tomatoes should be soft and collapsing.
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4
While the vegetables roast, place the almonds and hazelnuts in a small skillet over medium heat. Toast for 5-7 minutes, shaking frequently, until they are golden brown and fragrant. Be careful not to burn them!
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5
In the same skillet, add a tablespoon of olive oil and fry the torn bread chunks until golden and crisp on all sides. This acts as the traditional thickener for the sauce.
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6
Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes. This steam makes the skins peel off effortlessly.
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7
Peel the charred skins off the peppers and tomatoes. Squeeze the roasted garlic cloves out of their papery skins into a food processor or blender.
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8
If using ñora peppers, scrape the flesh from the inside of the soaked skins with a spoon and add it to the processor; discard the skins and seeds.
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9
Add the toasted almonds, hazelnuts, and fried bread to the food processor. Pulse until the nuts are finely ground but not yet a paste.
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10
Add the roasted peppers, tomatoes, garlic, smoked paprika, salt, and black pepper. Pulse until the mixture is combined but still retains a slightly coarse, rustic texture.
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11
With the motor running on low, slowly drizzle in the Sherry vinegar followed by the extra virgin olive oil. This creates a thick, luscious emulsion.
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12
Taste the sauce and adjust the seasoning. You may want an extra splash of vinegar for brightness or more salt to bring out the nuttiness.
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13
Transfer the Romesco to a bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld before serving.
💡 Chef's Tips
For the best flavor, always toast your nuts fresh; pre-toasted nuts lack the aromatic oils needed for a deep flavor profile. If the sauce is too thick, add a tablespoon of water or more oil to reach your desired consistency. Use a high-quality Sherry vinegar; its complex acidity is what gives Romesco its signature 'zing' compared to regular red wine vinegar. Avoid over-processing the sauce into a smooth puree; a traditional Romesco should have a slightly grainy, textured feel from the nuts and bread. If you cannot find ñora peppers, a combination of smoked paprika and a sun-dried tomato provides a similar earthy sweetness.
🍽️ Serving Suggestions
Serve alongside grilled 'Calçots' (spring onions) or charred leeks for the most authentic Catalan experience. Use it as a vibrant topping for pan-seared white fish like cod or halibut. Slather it onto toasted ciabatta topped with grilled shrimp or roasted chicken. Pair with a glass of chilled Spanish Albariño or a crisp Rosado to complement the smoky notes. It makes an incredible dip for a raw vegetable crudité platter at your next gathering.