📝 About This Recipe
Originating from the maritime city of Tarragona in Catalonia, Romesco is a vibrant, rust-colored sauce that captures the essence of the Mediterranean. This rich spread balances the smoky depth of roasted peppers and tomatoes with the earthy crunch of toasted almonds and hazelnuts. It is a masterclass in texture and acidity, offering a complex profile that is simultaneously sweet, nutty, and tangy.
🥗 Ingredients
The Roasted Base
- 2 large Red Bell Peppers (whole and firm)
- 3 medium Plum Tomatoes (ripe, halved)
- 1 head Garlic (top sliced off to expose cloves)
- 1 slice Sourdough Bread (about 1-inch thick, crusts removed)
The Nut & Spice Profile
- 1/2 cup Raw Almonds (blanched or skin-on)
- 1/4 cup Hazelnuts (toasted and skinned)
- 2 pieces Dried Ñora Peppers (or 1 tbsp Smoked Paprika (Pimentón))
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
Emulsion & Seasoning
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If using dried Ñora peppers, rehydrate them in a bowl of hot water for 20 minutes, then scrape out the pulp and discard the seeds and skins.
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2
Place the whole red peppers, halved tomatoes, and the head of garlic (drizzled with a little oil and wrapped in foil) on a parchment-lined baking sheet.
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3
Roast the vegetables for 30-35 minutes. The peppers should be charred and blistered, and the tomatoes should be soft and slightly caramelized.
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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 until fragrant and golden. Set aside to cool.
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5
In the same skillet, add a tablespoon of olive oil and fry the slice of sourdough bread until golden brown on both sides. This acts as the traditional thickener for the sauce.
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6
Remove the roasted vegetables from the oven. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes; the steam will make them easy to peel.
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7
Peel the charred skin off the peppers, remove the seeds and stems. Peel the skin off the tomatoes. Squeeze the roasted garlic cloves out of their papery skins.
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8
In a food processor, pulse the toasted almonds, hazelnuts, and the fried bread until they form a coarse, sandy meal.
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9
Add the roasted peppers, tomatoes, garlic, Ñora pepper pulp (or smoked paprika), and salt to the food processor.
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10
Pulse the mixture until well combined but still retaining a bit of its signature rustic texture—do not over-process into a perfectly smooth puree.
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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, luscious emulsion.
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12
Stir in the chopped parsley by hand and taste. Adjust seasoning with more salt or vinegar if needed to brighten the flavors.
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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 Sherry vinegar; its complex acidity is superior to red wine vinegar in this recipe. If you prefer a smokier profile, char the peppers directly over a gas flame before roasting the other vegetables. Avoid using a high-speed blender if you want a traditional texture; a food processor or even a mortar and pestle provides the best 'grit'. Always toast your nuts fresh; pre-toasted nuts lose the essential oils that give Romesco its rich, buttery mouthfeel. The sauce thickens as it sits; if it becomes too thick, whisk in a tablespoon of warm water or more olive oil before serving.
🍽️ Serving Suggestions
Serve alongside charred scallions (Calçots) or roasted spring onions for a traditional Catalan feast. Pair with grilled octopus, shrimp, or firm white fish like cod to complement the smokiness. Use it as a sophisticated dip for a crudité platter featuring fennel, radishes, and blanched green beans. Spread generously on toasted ciabatta topped with goat cheese and microgreens for an elevated appetizer. Enjoy with a chilled glass of Spanish Rosado or a crisp Albariño wine.