📝 About This Recipe
Hailing from the rugged coast of Tarragona, Spain, this vibrant Romesco sauce is a masterclass in balance, blending smoky roasted peppers with the earthy crunch of toasted nuts. This dairy-free treasure is thick, velvety, and deeply savory, offering a complex profile of charred sweetness and acidic brightness. It is a versatile culinary workhorse that elevates everything from charred vegetables to crusty sourdough bread.
🥗 Ingredients
The Roasted Base
- 2 large Red Bell Peppers (fresh and firm)
- 2 medium Plum Tomatoes (ripe)
- 5 cloves Garlic (kept in their skins)
Nuts and Texture
- 1/2 cup Raw Almonds (blanched or skin-on)
- 1/4 cup Hazelnuts (raw)
- 1 slice Sourdough Bread (about 1-inch thick, crust removed)
Seasoning and Emulsion
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez is preferred)
- 1 teaspoon Smoked Paprika (Pimentón) (bittersweet or hot)
- 1 piece Dried Ancho Chili (rehydrated in hot water for 15 mins)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper or aluminum foil.
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2
Place the whole red peppers, tomatoes, and unpeeled garlic cloves on the baking sheet. Drizzle lightly with a teaspoon of olive oil.
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3
Roast the vegetables for about 25-30 minutes. Turn the peppers halfway through until the skins are charred and blistered and the tomatoes are soft.
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4
While the vegetables roast, place the almonds and hazelnuts in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden brown.
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5
Remove the roasted garlic from the oven early if it softens before the peppers (usually around 15 minutes) to prevent bitterness.
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6
Once the peppers are charred, place them in a bowl and cover tightly 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 stems and seeds, and discard. Peel the roasted garlic cloves and skin the tomatoes.
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8
In the same skillet used for the nuts, fry the slice of sourdough bread with a tablespoon of olive oil until golden and crisp on both sides. Tear into small chunks.
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9
Drain the rehydrated ancho chili, remove the seeds, and scrape the inner flesh out with a spoon, discarding the tough skin.
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10
In a food processor or high-speed blender, combine the roasted peppers, tomatoes, garlic, toasted nuts, fried bread, and ancho chili pulp.
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11
Add the smoked paprika, sea salt, black pepper, and sherry vinegar. Pulse several times until a coarse paste forms.
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12
With the motor running on low, slowly drizzle in the remaining extra virgin olive oil in a steady stream until the sauce emulsifies into a thick, slightly textured spread.
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13
Taste and adjust seasoning, adding more salt or vinegar if needed to achieve a bright, punchy finish.
💡 Chef's Tips
For the most authentic texture, use a mortar and pestle to grind the nuts and bread into a paste before adding the liquids. If you don't have Sherry vinegar, Red Wine vinegar is the best substitute, though it lacks the specific oaky depth. Always use high-quality olive oil; since the sauce isn't cooked after the oil is added, you will taste the oil's profile clearly. To save time, you can use jarred roasted red peppers, but ensure they are well-drained and patted dry. This sauce tastes even better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve alongside 'Calçots' or charred green onions for a traditional Catalan experience. Use it as a vibrant dip for roasted cauliflower florets or fingerling potatoes. Spread it generously onto a sandwich or wrap as a flavorful, dairy-free alternative to mayo. Pair with a crisp Spanish Albariño or a chilled Rosé to cut through the richness of the nuts. Thin it out with a little extra oil and vinegar to use as a bold dressing for a grain bowl.