Quick Romesco Dip (5-minutes)

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.

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. Nonetheless, we think this version is delicious and we hope that the Catalonians will give it a big thumbs up!

Key ingredient notes and substitutions

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 of a 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 of 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 of 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 for 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.

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 carrots 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. Mix it in as a pasta sauce or bake it with grated cheese on top.

• Use it as pizza sauce or a drizzle over pizza.

• Mix with olive oil and vinegar to make salad dressing.

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