Description
Romesco is a classic Spanish red pepper sauce bursting with smoky, nutty, and tangy flavors. Made with charred bell peppers, dried chiles, almonds, and a combination of vibrant spices, this versatile sauce pairs beautifully with grilled vegetables, seafood, meats, or as a rich dip.
Ingredients
Vegetables & Peppers
- 2 red bell peppers
- 3 dried chiles (such as ancho or New Mexican)
- 1 garlic clove, smashed into a paste
Liquids & Pastes
- 1/2 cup hot water
- 2 tbsp tomato paste
- 1/4 cup canned tomato puree (San Marzano)
- 1 tsp sherry vinegar
- 1 1/4 tsp kosher salt, plus more to taste
Oils & Fats
- 1 cup plus 3 tbsp extra-virgin olive oil, divided
Other Ingredients
- 1 1-inch thick slice of crusty country bread, crust removed and torn into pieces
- 1/2 cup slivered almonds
- 1/2 tsp sweet paprika
- 1/2 tsp cayenne
Instructions
- Preheat Broiler: Adjust an oven rack 4-6 inches below the heating element and preheat the broiler to high.
- Char Bell Peppers: Line a baking sheet with foil and broil the bell peppers until the skin is blackened all over, turning frequently and watching closely, about 10 minutes.
- Steam & Peel Peppers: Remove the pan from the oven, pull up the foil edges to create a sealed packet, and let the peppers steam for 10 minutes. Peel off the skin, remove seeds, and tear the peppers into chunks; set aside.
- Toast Dried Chiles: While the peppers broil, heat a large skillet over medium heat. Add dried chiles and cook, turning frequently to prevent burning, until fragrant but not darkened, about 2 minutes.
- Prepare Chile Puree: Once cool enough to handle, stem and seed the chiles, tear into pieces, add to a food processor with hot water, and blend until mostly smooth, 2-3 minutes.
- Strain Chile Puree: Pass the chile puree through a mesh strainer to remove tough skins; set aside. Rinse out the food processor bowl and set aside.
- Fry Bread: Heat 2 tablespoons olive oil in the same skillet over medium-low heat. Add torn bread pieces and fry, flipping occasionally, until deeply golden on all sides, about 10 minutes.
- Toast Almonds: When the bread is nearly done, add slivered almonds to the skillet. Cook for 3-4 minutes, stirring often until toasted and nutty fragrant. Transfer bread and almonds to the food processor.
- Cook Tomato Paste: Heat 1 tablespoon olive oil in the skillet over medium-low heat. Add tomato paste and cook, stirring, until it sizzles and darkens slightly, about 2-3 minutes. Scrape into the food processor.
- Add Remaining Ingredients: Add canned tomato puree, garlic paste, sweet paprika, cayenne, sherry vinegar, and kosher salt to the food processor. Pulse until coarsely ground.
- Blend Sauce: Add roasted peppers and chile puree to the processor. Blend until mostly smooth, about 1 minute. With the motor running, slowly pour in 1 cup olive oil until sauce is smooth and combined. It’s normal if the sauce separates slightly.
- Adjust Seasoning: Transfer sauce to a bowl, taste, and adjust salt or vinegar as needed. Serve or refrigerate until ready to use.
Notes
- Use gloves when handling dried chiles to avoid irritation.
- Romesco sauce can be stored in the refrigerator for up to 5 days.
- For a thicker sauce, use less olive oil or add more bread.
- Serve chilled or at room temperature with grilled vegetables, seafood, or as a dip for bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Broiling
- Cuisine: Spanish
