No matter what you call it, it’s delicious.
Fishers in Tarragona, south of Barcelona along Spain’s Mediterranean coast, make a sauce of roasted tomatoes thickened with almonds to eat with seafood, and it often includes the dried version of the local nyora pepper. That’s romesco. So my romesco-inspired condiment is just roasted pepper and almond sauce. No matter what you call it, it’s delicious.
What You'll Need
For the shopping list
- 1 pound of Mini Sweet Peppers
- 1 cup of Whole Almonds (try with hazelnuts!)
- 2-3 cloves of Garlic
From the kitchen
- 1 Chef Knife
- 1 Sheet Pan
- 1 Food Processor or Blender
- 1 Spatula
- Measuring Spoons
"Eat it with meat, chicken, seafood, or vegetables, use it as a dip, or just go at it with a spoon."
~ Jim Dixon, founder Wellspent and Real Good Food
What you'll have to do
While I’ve blackened and peeled dozens of red bell peppers to make this sauce, these days I take a simpler approach. Start with a 1 lb bag of mini sweet peppers. Spread them on a sheet pan, roast at 350F for about 30 minutes, and pull off the stems when they’re cool enough to handle.
Sometimes I’ll roast the almonds for a few minutes, but I often use them raw. Use a food processor to chop about a cup of whole almonds along with 2 or 3 cloves of garlic into a coarse meal.
Add the peppers, about a quarter cup of extra virgin olive oil, a few pinches of sea salt, a shake of silk chili and about 2 tablespoons of vinegar.
Process until you get a smooth paste, tasting and adding more olive oil, vinegar, and salt if needed. I like my romesco-adjacent sauce a little thick, more like a dip.