
A rich, smoky, and nutty Spanish sauce made from roasted red peppers, toasted almonds, and garlic. This versatile condiment is perfect as a dip for crusty bread or a vibrant topping for grilled fish, poultry, and vegetables.
Preheat your barbecue grill or a gas stove burner to high. Place the whole red capsicums directly over the flame and roast, turning occasionally, until the skin is completely blackened and blistered all over.
Transfer the charred capsicums to a bowl and cover tightly with plastic wrap or a lid. Let them sit for at least 20 minutes; the steam will loosen the skins. Once cooled, peel off the charred skin, remove the seeds and stems, and place the flesh into a blender.
Preheat your oven to 180°C (350°F). Place the whole tomato and unpeeled garlic cloves on a piece of aluminum foil. Drizzle with 2 teaspoons of olive oil, wrap the foil tightly to create a packet, and place it on a baking tray.
Add the bread slices and natural almonds directly onto the same baking tray next to the foil packet. Bake for about 5 minutes until the bread is golden and the almonds are fragrant. Remove the bread and almonds from the oven. Tear the bread into small pieces and add both to the blender.
Continue baking the garlic and tomato packet for another 25 minutes, or until the tomato is very tender. Carefully open the foil and let it cool. Peel the tomato and add it to the blender. Squeeze the roasted garlic out of its skins and add the softened cloves to the blender as well.
Add the remaining olive oil, sherry vinegar, smoked paprika, cayenne pepper, and salt to the blender. Process until the sauce is thick and smooth. Taste and adjust salt or pepper if needed.
Transfer the Romesco to a jar and store in the refrigerator for up to one week. Serve at room temperature for the best flavor profile.
For a quicker version, you can use jarred roasted red peppers (about 300g), though fresh charring adds a deeper smoky flavor. If you don't have sherry vinegar, red wine vinegar is a suitable substitute. This sauce is traditionally served with grilled scallions (calçots) but also pairs beautifully with roasted potatoes or grilled shrimp.




