Romesco is a thick, smoky Spanish pepper-and-almond sauce that takes about 30 minutes to make and keeps in the fridge all week. This version chars the bell peppers until the skins blister black, which pulls out a deeper sweetness than plain roasting. It works as a burger spread, a dip, a drizzle over grilled vegetables — make a big batch and it earns its place at the table all cookout long.
Before you start
Two things determine whether this sauce turns out great or flat. First, char the peppers properly — you want the skin genuinely blackened in patches, not just softened. That char is where the flavor lives. Put them directly over a gas burner or as close to the broiler element as your pan allows, and don’t rush it. Second, steam them after charring. Drop the hot peppers into a bowl, cover it tightly with plastic wrap or a plate, and leave them for at least 10 minutes. The trapped steam loosens the skin so it peels off cleanly without taking half the flesh with it. Skipping the steam step means you’ll be scraping and tearing, and you’ll lose a lot of the good smoky flesh in the process.
About the ingredients
- Sherry vinegar: Worth buying a bottle if you don’t have it — the flavor is rounder and less sharp than red wine vinegar. Red wine vinegar works as a swap but use slightly less, since it’s more acidic.
- Smoked paprika: Use Spanish smoked paprika (pimentón de la Vera) if you can find it. Regular sweet paprika won’t give you the same depth. Hot smoked paprika is a good option if you want a little heat.
- Blanched almonds: Blanched (skin-off) almonds blend smoother than skin-on. If you only have skin-on almonds, a quick toast in a dry pan still works — the sauce just ends up slightly more rustic in texture.
- Crusty bread: A slice of day-old sourdough or a sturdy white bread is ideal. Fresh soft bread can make the sauce gummy. Toast it until it’s genuinely dry and crisp before blending.
Troubleshooting
- Sauce is too thin: Blend in another small piece of toasted bread, a tablespoon at a time. This is the traditional fix and it works better than adding more nuts, which can make the sauce taste heavy.
- Sauce tastes bitter: The charred skin got into the mix. Be thorough when peeling — rinse your hands, not the peppers, to avoid washing away flavor. Pick out any large black flakes before blending.
- Sauce is grainy or broken: The olive oil went in too fast. If it’s already broken, add a splash of warm water and pulse the blender again — it usually comes back together. Next time, drizzle the oil in slowly with the blender running.
- Making a big batch and the flavor seems muted: Taste and adjust the sherry vinegar and smoked paprika after scaling up. Both tend to get diluted when you multiply the recipe, so season at the end rather than just multiplying the amounts mechanically.
- Sauce darkens in the fridge overnight: Completely normal — oxidation from the charred peppers. Stir it before serving. The flavor is actually better on day two once everything has had time to settle together.
Charred Bell Pepper Romesco
Ingredients
- 2 large red bell peppers Preferably organic for the best flavor
- 1 cup cherry tomatoes Ripe and juicy for natural sweetness
- 3 cloves garlic Unpeeled, for roasting
- ⅓ cup blanched almonds Lightly toasted for extra depth
- 1 slice crusty bread Toasted, for texture
- 2 tablespoons sherry vinegar Or red wine vinegar
- 1 teaspoon smoked paprika Adds deep smokiness
- ½ cup extra virgin olive oil High-quality for the best flavor
- ½ teaspoon Kosher salt Adjust to taste
- ¼ teaspoon black pepper Freshly ground for best flavor
Instructions
- Preheat a broiler or grill to high heat. Char the bell peppers by placing them directly over the flame or under the broiler, turning occasionally until the skin is blistered and blackened, about 10 minutes.
- Transfer the charred peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the blackened skin and remove the seeds.
- Meanwhile, place the cherry tomatoes and unpeeled garlic cloves on a baking sheet and roast in a 400°F (200°C) oven for about 15 minutes, until softened and slightly caramelized.
- Toast the almonds in a dry skillet until golden brown, about 3 minutes.
- In a food processor, blend the toasted almonds, toasted bread, roasted garlic (peeled), charred bell peppers, and roasted tomatoes until a thick paste forms.
- Add the sherry vinegar, smoked paprika, salt, and black pepper. With the food processor running, drizzle in the olive oil until the sauce is smooth and emulsified.
- Adjust seasoning to taste and serve.
Notes
- For a nuttier flavor, substitute almonds with hazelnuts or walnuts.
- The romesco can be stored in an airtight container in the fridge for up to a week.
Nutrition
Your questions, answered
Can I make this sauce a day or two ahead for a cookout?
Yes — it’s actually better made ahead. The flavors tighten up and meld overnight in the fridge. Store it in a sealed jar or container for up to 5 days, and give it a good stir before serving since the oil can separate slightly.
Can I use jarred roasted red peppers instead of charring fresh ones?
You can, but the smoky depth will be noticeably lighter. If you go that route, bump up the smoked paprika by half a teaspoon to compensate — it won’t be identical, but it’s a reasonable shortcut when you’re feeding a crowd and time is short.
How do I use this as a burger sauce without it making the bun soggy?
Spread it on the cut side of a toasted bun right before assembling — toasting the bun creates a barrier that slows soaking. Keep the sauce layer moderate; romesco is thick enough that a little goes a long way, and too much will squeeze out the sides anyway.