Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large red bell peppers (about 700 g)
- 1/3 cup (50 g) whole almonds
- 1 thick slice stale crusty bread (about 30 g), torn
- 2 large garlic cloves, peeled
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes or cayenne (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons (30 ml) sherry vinegar
- 1/4 cup plus 1 tablespoon (75 ml) extra-virgin olive oil
Do This
- 1. Char peppers under a hot broiler (or over a gas flame) until blackened all over, 15–20 minutes; steam in a covered bowl, then peel, deseed, and roughly chop.
- 2. Toast almonds in a dry skillet over medium heat until fragrant, 4–5 minutes; add torn bread and toast until crisp and lightly golden.
- 3. In the same warm skillet, lightly toast whole garlic cloves until just golden on the outside to mellow the bite.
- 4. Add peppers, almonds, bread, garlic, smoked paprika, salt, pepper, and red pepper flakes (if using) to a food processor; pulse to a coarse paste.
- 5. Add sherry vinegar; with the motor running, slowly stream in olive oil until thick, creamy, and spoonable, scraping down sides as needed.
- 6. Taste and adjust salt, vinegar, and heat; thin with a tablespoon or two of water if needed, then serve with grilled shrimp or roasted vegetables.
Why You’ll Love This Recipe
- Big, bold flavor: smoky charred peppers, toasted almonds, and smoked paprika create a deeply savory, complex sauce.
- Versatile: perfect with grilled shrimp, roasted vegetables, chicken, or simply as a dip with crusty bread.
- Make-ahead friendly: keeps beautifully in the fridge, so you can prep it days before entertaining.
- Pantry-friendly and economical: uses simple ingredients, including stale bread you might otherwise toss.
Grocery List
- Produce: 3 large red bell peppers, 2 garlic cloves, optional fresh parsley or chives (for garnish), optional lemon (for serving).
- Dairy: None required.
- Pantry: Whole almonds, stale crusty bread, smoked paprika, red pepper flakes or cayenne (optional), sherry vinegar, extra-virgin olive oil, kosher salt, black pepper.
Full Ingredients
For the Romesco Sauce
- 3 large red bell peppers (about 700 g)
- 1/3 cup (50 g) whole almonds (raw or roasted, unsalted)
- 1 thick slice stale crusty bread (about 30 g), torn into pieces
- 2 large garlic cloves, peeled
- 1 teaspoon smoked paprika (Spanish pimentón)
- 1/4 teaspoon red pepper flakes or cayenne pepper (optional, for heat)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons (30 ml) sherry vinegar
- 1/4 cup plus 1 tablespoon (75 ml) extra-virgin olive oil, divided
- 1–2 tablespoons water, as needed to adjust consistency
For Serving (Optional)
- Grilled shrimp or roasted vegetables (such as asparagus, cauliflower, potatoes, or green beans)
- Extra chopped toasted almonds, for garnish
- Extra-virgin olive oil, for drizzling
- Finely chopped fresh parsley or chives, for garnish
- Lemon wedges, for squeezing over shrimp or vegetables
Step-by-Step Instructions
Step 1: Char and Peel the Red Peppers
Position an oven rack about 10–15 cm (4–6 inches) below your broiler and preheat the broiler to high. Line a rimmed baking sheet with foil for easy cleanup. Place the whole red peppers on the sheet.
Broil, turning the peppers every 4–5 minutes, until the skins are deeply blistered and blackened on all sides, about 15–20 minutes total. The more evenly charred the skins, the easier they will be to peel and the smokier your romesco will taste.
Transfer the hot peppers to a large bowl and cover tightly with a plate, lid, or plastic wrap. Let them steam for 10 minutes. This loosens the skins. Once cool enough to handle, peel off and discard the skins, pull out the stems, and scrape away the seeds. Roughly chop the peeled peppers and set aside.
If you have a gas stove, you can alternatively char the peppers directly over the flame with tongs, turning until blackened, then proceed with the steaming and peeling steps.
Step 2: Toast the Almonds and Bread
While the peppers are steaming, place a dry skillet over medium heat. Add the almonds and toast, stirring frequently, until fragrant and lightly golden, 4–5 minutes. Keep them moving to prevent scorching.
Add the torn stale bread to the skillet with the almonds. Toast for another 2–3 minutes, stirring, until the bread is crisp and dry with light golden edges. If your bread is very dry to begin with, it may toast a bit faster, so watch closely.
Transfer the toasted almonds and bread to a plate to cool slightly. This toasting step deepens the flavor and helps thicken the sauce to a rich, spoonable consistency.
Step 3: Gently Toast the Garlic
In the same warm skillet, add 1 teaspoon of the olive oil (taken from the total amount) and the peeled garlic cloves. Cook over medium-low heat, turning often, until the outsides are lightly golden in spots and the cloves are just softened, 2–3 minutes. You want them mellow and nutty, not deeply browned or burnt.
Remove the garlic from the pan and let cool for a minute. Lightly toasting the garlic takes away the harsh raw edge while still keeping plenty of punch in the finished romesco.
Step 4: Build the Flavor Base in the Food Processor
To a food processor, add the chopped roasted peppers, toasted almonds, toasted bread, and garlic cloves. Sprinkle in the smoked paprika, red pepper flakes or cayenne (if using), 1/2 teaspoon kosher salt, and a few grinds of black pepper.
Pulse the mixture in short bursts until everything is finely chopped but not yet smooth, scraping down the sides as needed. You are looking for a coarse, grainy paste with visible texture from the almonds and bread. This helps the sauce feel hearty and rustic rather than overly pureed.
Step 5: Blend with Sherry Vinegar and Olive Oil
Add the sherry vinegar to the processor bowl. Process for 10–15 seconds to incorporate it evenly into the mixture.
With the motor running, slowly stream in the remaining olive oil (about 1/4 cup minus the teaspoon used for the garlic). Process until the romesco is thick, creamy, and emulsified, 20–30 seconds more. If it looks too thick or stiff, add 1–2 tablespoons of water, a little at a time, and pulse until the sauce is loose enough to dollop and spread but still holds its shape on a spoon.
Taste the sauce. Add more salt, pepper, or smoked paprika if needed, and pulse again to combine. The flavor should be bright from the vinegar, smoky from the paprika and charred peppers, and round and rich from the almonds and olive oil.
Step 6: Adjust, Garnish, and Serve
Transfer the romesco to a serving bowl. If you like, drizzle a little extra olive oil over the top and sprinkle with a pinch of smoked paprika and some finely chopped toasted almonds for texture. A scatter of chopped parsley or chives adds a fresh, green contrast.
Serve at room temperature alongside grilled shrimp or roasted vegetables. Spoon the romesco over hot roasted cauliflower or potatoes, swirl it under grilled shrimp on a platter, or use it as a dip for crusty bread. The sauce will continue to develop flavor as it sits, so it is excellent made a few hours in advance.
Any leftovers can be covered and refrigerated (see Storage & Make-Ahead below for details).
Pro Tips
- Char aggressively for maximum flavor. Do not be afraid of very dark, blistered pepper skins. The burnt skin is discarded, but that deep char is what gives the flesh a smoky, complex flavor.
- Adjust the texture to your liking. For a rustic romesco, pulse just until chunky. For a smoother, more spreadable sauce, process longer and add a splash more water or oil.
- Use what bread you have. Any stale, hearty bread (sourdough, country loaf, baguette) works. If your bread is fresh, simply toast it longer in the skillet to dry it out before blending.
- Short on time? Use jarred roasted peppers. Substitute one 12-ounce (340 g) jar of drained roasted red peppers. You will lose a bit of smoky char but still get a delicious sauce in a fraction of the time.
- Balance at the end. Before serving, taste and tweak: add a pinch of salt to wake everything up, an extra splash of sherry vinegar for brightness, or more red pepper flakes for heat.
Variations
- Tomato-enriched romesco: Add 1–2 tablespoons of tomato paste or 1 small, ripe tomato (seeded and chopped) to the food processor with the peppers. This makes the sauce slightly sweeter and more tomato-forward.
- Hazelnut twist: Swap half or all of the almonds for toasted hazelnuts for a deeper, more dessert-like nuttiness that pairs beautifully with roasted Brussels sprouts or carrots.
- Extra-smoky and spicy: Use hot smoked paprika instead of sweet, and increase the red pepper flakes to 1/2 teaspoon. This version is especially good with grilled shrimp and charred green onions.
Storage & Make-Ahead
Let the romesco cool to room temperature, then transfer it to an airtight container. Smooth the top and, if you like, pour a very thin layer of olive oil over the surface to help prevent oxidation.
Refrigerate: Store in the fridge for up to 5 days. The flavors will actually improve after the first day. Stir before serving and bring to room temperature for the best texture and taste.
Freeze: Romesco also freezes well. Portion into small containers or ice cube trays, freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and stir to recombine. If it seems too thick after thawing, loosen with a teaspoon or two of water or olive oil.
Nutrition (per serving)
Approximate values per serving (about 2–3 tablespoons), based on 6 servings: 185–195 calories; 16 g fat; 2 g saturated fat; 6 g carbohydrates; 2 g fiber; 2–3 g protein; 160–200 mg sodium (will vary with salt added). These numbers are estimates and will change with exact ingredient brands and any variations you use.
