📝 About This Recipe
Hailing from the rugged coast of Tarragona in Catalonia, Spain, Romesco is a vibrant, smoky masterpiece originally crafted by fishermen to elevate their daily catch. This silky yet textured sauce strikes a perfect balance between the sweetness of roasted red peppers, the earthy crunch of toasted almonds, and the sharp bite of garlic and sherry vinegar. It is a versatile culinary powerhouse that transforms simple grilled vegetables, meats, or seafood into a Mediterranean feast.
🥗 Ingredients
The Roasted Base
- 2 large Red Bell Peppers (whole, for roasting)
- 2 medium Roma Tomatoes (ripe, halved)
- 5 cloves Garlic (unpeeled)
The Nut and Bread Foundation
- 1/2 cup Raw Almonds (blanched or skin-on)
- 1/4 cup Raw Hazelnuts (skins removed if possible)
- 1 slice Sourdough Bread (about 1-inch thick, crusts removed)
- 2 tablespoons Extra Virgin Olive Oil (for frying the bread)
The Aromatics and Acids
- 1 piece Dried Ancho Chili (rehydrated and seeded; substitute for traditional Nyora pepper)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez is preferred)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 teaspoon Kosher Salt (to taste)
- 1 pinch Cayenne Pepper (optional, for heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place the whole red peppers, halved tomatoes, and unpeeled garlic cloves on a parchment-lined baking sheet.
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2
Roast the vegetables for 25-30 minutes. The peppers should be charred and blistered, and the tomatoes should be soft and slightly caramelized.
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3
While roasting, place the dried ancho chili in a bowl of hot water for 15 minutes to soften. Once soft, remove the stem and seeds, and scrape the inner flesh out with a spoon.
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4
Place the almonds and hazelnuts in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden brown. Set aside to cool.
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5
In the same skillet, heat 2 tablespoons of olive oil. Fry the slice of sourdough bread until golden and crisp on both sides. Tear into small chunks.
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6
Once the vegetables are roasted, place the peppers in a bowl and cover with plastic wrap for 10 minutes. This creates steam, making them easy to peel.
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7
Peel the charred skin off the peppers, remove the seeds and stems, and discard. Squeeze the roasted garlic out of its papery skin.
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8
In a food processor or high-speed blender, pulse the toasted nuts and fried bread until they form a coarse, sandy crumb.
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9
Add the roasted peppers, tomatoes, roasted garlic, and the prepared ancho chili flesh to the processor.
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10
Add the smoked paprika, sherry vinegar, salt, and cayenne (if using). Pulse several times until the mixture is well combined but still retains some texture.
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11
With the processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil in a steady stream to emulsify the sauce into a thick, creamy consistency.
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12
Taste the sauce and adjust the seasoning with more salt or vinegar if needed. The flavor should be bold, smoky, and bright.
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13
Transfer to a bowl and let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully.
💡 Chef's Tips
For the most authentic flavor, use Spanish Marcona almonds and high-quality Sherry vinegar. Avoid over-processing; a traditional Romesco should have a slight 'tooth' or graininess from the nuts rather than being a perfectly smooth puree. If the sauce feels too thick, add a tablespoon of the chili soaking water or more olive oil to loosen it. If you are short on time, you can substitute the fresh peppers for a 12oz jar of high-quality roasted piquillo peppers. Store leftovers in an airtight container in the fridge for up to 5 days; the flavors actually improve after a day or two.
🍽️ Serving Suggestions
Serve alongside charred green onions (Calçots) or grilled asparagus for a classic Catalan experience. Pair with grilled octopus, seared scallops, or a flaky white fish like cod or halibut. Use it as a sophisticated spread for roast beef sandwiches or over toasted ciabatta with goat cheese. Spoon it over roasted potatoes or use it as a dip for a vibrant crudité platter. Pair with a crisp Spanish Albariño or a chilled glass of dry Fino Sherry.