Romesco

Ingredients

Equipment Needed

• •Food processor or high-powered blender
• •Rimmed sheet pan
• •Small baking dish

Instructions

1. 1

   Roast the peppers

   Set your oven to 450F. Place the whole peppers on a sheet pan and rub them lightly with olive oil. Roast, turning once or twice, until the skins are blackened and blistered in patches, about 25 minutes. The flesh should be completely soft. Transfer to a bowl, cover tightly, and let them steam for ten minutes. The skins will slip off easily.

   You can also char peppers directly over a gas flame, turning with tongs. The flavor is slightly smokier, but the oven method is more forgiving.
2. 2

   Roast tomatoes and garlic

   While the peppers roast, halve the tomatoes and place them cut-side up on a small baking dish. Nestle the unpeeled garlic cloves alongside. Drizzle with olive oil and a pinch of salt. Roast until the tomatoes are softened and their edges begin to caramelize, about 20 minutes. The garlic should feel soft when pressed.

3. 3

   Toast the nuts and bread

   Spread almonds and hazelnuts on a dry sheet pan. Toast in the oven for 6 to 8 minutes, shaking once, until fragrant and lightly golden. Watch them closely. Nuts turn from perfect to burnt in seconds. Toast the bread slice until deeply golden, then tear into rough pieces.

4. 4

   Peel and prepare

   Slip the skins from the cooled peppers. Do this over the bowl to catch any juices. Remove stems and seeds, but do not rinse the flesh. Those roasted juices hold flavor. Squeeze the garlic from its papery skin.

5. 5

   Build the sauce

   Add toasted nuts to a food processor and pulse until coarsely ground. Add the roasted peppers, tomatoes, garlic, torn bread, smoked paprika, cayenne, salt, and a few grinds of black pepper. Pulse several times, scraping down the sides.

   Traditional romesco has texture. You want a coarse, rustic paste, not a smooth puree. Stop before you think you should.
6. 6

   Finish with oil and vinegar

   With the processor running, drizzle in the olive oil in a slow, steady stream. Add the sherry vinegar and pulse twice more to combine. Taste. The sauce should be bright, smoky, and a little earthy from the nuts. Adjust salt, vinegar, or cayenne until it sings.

7. 7

   Rest before serving

   Transfer to a bowl and let the romesco sit at room temperature for at least 30 minutes before serving. The flavors need time to know each other. Drizzle with a little more olive oil if you like. Serve with grilled vegetables, fish, crusty bread, or anything that needs something wonderful to dip into.

Chef Tips

• •Seek out Spanish pimentón for authentic smokiness. The smoked paprika from La Vera has a depth that Hungarian paprika cannot match.
• •Romesco improves overnight. The flavors marry and the harshness of raw garlic fades entirely. Make it a day ahead if you can.
• •If red peppers are out of season or lackluster, jarred piquillo peppers from Spain are an honest substitute. They are roasted and peeled, ready to use.
• •The bread is traditional and gives body, but you can leave it out for a gluten-free version. Add an extra tablespoon of almonds to compensate.
• •Save this sauce for late summer and early fall when peppers and tomatoes are at their peak. Frozen or shipped produce will give you a shadow of what this can be.

Advance Preparation

• •Romesco keeps refrigerated for up to one week. Bring to room temperature before serving and stir in a splash of olive oil to refresh.
• •The sauce freezes well for up to three months. Thaw overnight in the refrigerator.
• •Roasted peppers can be prepared up to three days ahead and refrigerated. Store in their juices.

Frequently Asked Questions

Nutrition Information

1 serving (about 88g)