An epicurean adventure to: Spain
This 5-minute Romesco dip could just be your next star of the show, in fact, we can almost guarantee it. It is Just. So. Good. But, do we expect anything less from the Catalans?
This recipe has the perfect balance of flavours and textures with just the right amount of tanginess, nuttiness and smokiness. It's also incredibly versatile as a complementing sauce for grilled meats, roasted vegetables or to simply use as a dip.
But what truly makes this Spanish Romesco sauce recipe a winner is its simplicity and ease of preparation, allowing even novice cooks to whip up a batch in no time.
If you enjoy this recipe, also try these recipes for Pistachio or Rocket pesto.
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Fast facts - Spain
| Location | Spain is a country located in the southwestern part of Europe on the Iberian Peninsula. It shares borders with Portugal to the west and France to the north. |
| Capital | Madrid. |
| Language | The official language of Spain is Spanish, also known as Castilian. However, Spain is a diverse country with several co-official regional languages in different autonomous communities, such as Catalan, Galician and Basque. |
| Population | Circa 46 million people. |
| Trivia | In Spain, the Tooth Fairy tradition differs from that of most countries. Instead of a fairy, children believe in "Ratoncito Pérez," a little rat. Ratoncito Pérez takes kids' teeth and leaves them presents, rather than money like the Tooth Fairy in other cultures. |
What's to love about this recipe
- This rich Spanish sauce is endlessly versatile - use it as a dip, sauce, sandwich spread and more.
- Whips up in just 5 minutes with minimal clean-up.
- A crowd-pleasing recipe with mass appeal ingredients.
- Makes a thoughtful edible gift for fellow foodie friends.
- Vegan, gluten free and dairy free.
- Nutritious and low calorie.
The origin of Romesco sauce
Romesco sauce originated in the port city of Tarragona in the Catalonia region of Spain. The sauce is believed to have been created by fishermen, who would make it as a sauce to zhoosh up their daily catch.
The name "Romesco" is thought to come from the Catalan word "romesc," which means "rustic" or "of the countryside," reflecting the sauce's humble origins and the use of fresh vegetables and simple ingredients.
There are many, many versions of the sauce and we do not claim to have delivered a 100% authentic recipe. Some say that roasted peppers never formed part of the traditional Romesco sauces, but it's somehow snuck its way into the modern versions. In Spain ñora peppers are generally used.
Some recipes include bread crumbs or other types of nuts apart from almonds, like pine nuts and hazelnuts. None the less, we think this version is delicious and we hope that the Catalonians will give it a big thumbs up!
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Roasted red bell peppers
For convenience, we use jarred roasted red peppers, but taking the time to roast your own fresh bell peppers will work wonderfully. See further below for easy oven roasting instructions.
Sundried tomatoes
Similarly, jarred sun-dried tomatoes make this recipe quick and easy, but making your own fire-roasted tomatoes will take this sauce to the next level.
Flaked almonds
Flaked almonds are ideal since they toast up evenly and quickly in a frying pan. You can also use whole almonds.
Garlic cloves
You will need two fat garlic cloves for this dip. If the cloves you are using are on the smaller size, use three to four cloves.
Sherry vinegar
Sherry vinegar offers a nice balance of acidity, but red wine vinegar is a good substitution too.
Olive oil
Always opt for extra virgin olive oil if you have it on hand. You can also use other olive oil varieties.
Parsley
Fresh parsley adds vibrancy, so use it if you have it available. Dried parsley can stand in as an acceptable alternative in a pinch.
Smoked paprika
Smoked paprika is essential for the signature Romesco flavour. Regular paprika simply will not replicate the smoky depth you need for this sauce.
Cayenne pepper
A quarter teaspoon cayenne provides just enough heat for a barely-there, gentle simmer. Cayenne is always spicier than you think, so do be careful with your measurements. You can also leave it out.
Alternatively you can replace it with a quarter teaspoon chilli flakes/red pepper flakes.
How to make this Romesco dip recipe
- First, toast the almond flakes in a pan. Cook until they smell fragrant and turn light brown.
- Next, add all the ingredients except the olive oil to a food processor. Blend until the sauce is mushy.
- Now, slowly pour in the olive oil while the processor is running. Keep blending until the sauce reaches the thickness you want. Do a taste test and add more sea salt or cayenne pepper if needed.
- Finally, transfer the sauce to a bowl or jar to store.
How to roast your own peppers
- Preheat the oven to 450°F/230C/gas mark 9.
- Wash the peppers and dry them off.
- Cut the peppers lengthwise down the middle. Remove the seeds and stems.
- Put the pepper halves on a baking sheet with the cut side facing down.
- Put the baking sheet in the oven.
- Roast the peppers for 10-15 minutes, until the skins blister and get blackened.
- Use tongs to carefully flip the peppers over. Roast 5-10 more minutes until the skins blacken.
- Take the baking sheet out of the oven. Let the peppers cool for a few minutes.
- When the peppers are cool enough to touch, remove the blackened skins with a knife or your fingers.
- Chop or slice the roasted peppers as desired.
If you are using the roast peppers for this Romesco recipe, make sure they are cooled down to room temperature before adding it to the rest of the ingredients.
Top tips
Quality ingredients
We highly recommend using the best quality ingredients you can find. Since this sauce beautifully highlights each component, low quality items will diminish the flavour. Treat yourself to good olive oil etc.
Customise the texture
Feel free to tweak the consistency to suit how you plan to use your Romesco. Blending the sauce to a coarser texture keeps it thick enough for dipping.
But go ahead and puree it smooth if you want a silky sauce for pasta or pizza. There's no right or wrong - adjust to your personal preferences!
Mind the spice
Cayenne can transform this sauce from tame to fiery very fast. We would encourage you to start with ¼ teaspoon and adding a pinch more at a time until it suits your heat tolerance.
You can always blend in a touch more, but you can't take spice out! So befriend your cayenne and find the ideal simmer for your sauce.
Storage
Keep leftover sauce in an airtight container in the fridge for up to 7 days.
You can freeze Romesco sauce for up to 6 months. To unfreeze, take it out of the freezer the day before using. Keep it in the fridge overnight to thaw.
Uses for Romesco dip
- Makes a delicious, healthy snack with raw vegetables like carrot and celery sticks.
- As a dip for pita chips, potato chips or spread on warm crusty bread.
- Spoon over grilled chicken, steak or lamb.
- Pairs particularly well with grilled or roasted seafood, such as shrimp, scallops or fish.
- Drizzle over roasted vegetables like asparagus, eggplant (aubergine) and zucchini (courgettes).
- Spread on sandwiches or wraps.
- Toss with pasta like spaghetti or penne. Can mix in as a pasta sauce or bake with grated cheese on top.
- Use as pizza sauce or drizzle over finished pizza.
- Mix with olive oil and vinegar to make salad dressing.
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More sauces and dips you might enjoy
Recipe
Romesco dip
Equipment
- Food processer
Ingredients
- 300 grams roasted peppers from a jar
- 150 grams sundried tomatoes from a jar
- 80 grams flaked almonds
- 2 large garlic cloves - increase to three cloves if they are small
- 1 tablespoon sherry vinegar - or red wine vinegar
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- a few generous grinds of black pepper
- 2 tablespoons chopped parsley
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
Instructions
- First, toast the almond flakes in a pan. Cook until they smell fragrant and turn light brown.
- Next, add all the ingredients except the olive oil to a food processor. Blend until the sauce is mushy.
- Now, slowly pour in the olive oil while the processor is running. Keep blending until the sauce reaches the thickness you want.
- Finally, transfer the sauce to a bowl or jar to store.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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