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dipEasySpanish
Romesco
Catalonia's legendary roasted pepper and almond sauce - smoky, nutty, and utterly versatile.
⏱️ Prep: 15min🍳 Cook: 15min⏰ Total: 30min👥 Serves: 12🌡️ room_temp
✓ vegan✓ gluten-free✓ dairy-free
⚠️ Contains: 🥜 Nuts
Ingredients
- 12 ozroasted red peppers(jarred, drained)
- 2 wholeRoma tomatoes(halved)
- 1/2 cupblanched almonds(toasted)
- 1/4 cuphazelnuts(toasted, skinned)
- 3 clovesgarlic
- 2 tbspsherry vinegar
- 1 tspsmoked paprika
- 1/4 tspcayenne pepper
- 1/3 cupolive oil
- 3/4 tspkosher salt
📝 Make Ahead
Improves after a day refrigerated. Keeps up to 2 weeks. Bring to room temperature before serving.
Instructions
- Char tomato halves under broiler until blackened, about 10 minutes
- Pulse almonds and hazelnuts in food processor until finely ground
- Add roasted peppers, charred tomatoes, garlic, vinegar, paprika, cayenne, and salt
- Process until smooth
- With processor running, drizzle in olive oil until emulsified
- Taste and adjust seasoning - may need more vinegar or salt
- Transfer to bowl, drizzle with olive oil
- Serve with grilled bread, vegetables, or as a sauce for meats and fish
💡 Pro Tips
Char the tomatoes well for depth. Toast the nuts until fragrant but not burnt. The ñora pepper is traditional but can be replaced with ancho.
📜 History
Romesco originated in Tarragona, Catalonia, where fishermen created it as a sauce for fish. It has become one of Spain's most celebrated condiments.
Also pairs well with:
spanish-winesherrycava