I just picked up my first bunch of local asparagus at the farmers’ market. In anticipation of grilling outside, I made a batch of romesco sauce. A staple of Spanish cuisine, romesco sauce is a traditional condiment from Catalonia in the northeast. Although it is now famously associated with calçots – tender spring onions roasted over open flames – it was originally crafted by local fishermen to complement their daily catch. Today, this versatile sauce serves as a rich dip for seafood and raw or grilled vegetables, or as a savory topping for various roasted meats.
I first encountered romesco at a calçotada, a festive culinary tradition. Held in early spring, this ritual centers on harvesting calçots and roasting them over an open fire, traditionally fueled by vineyard prunings. After they are charred, the onions are wrapped in newspaper and kept in a cooler to tenderize further in their own steam. The eating experience involves peeling back the blackened skins to reach the sweet, soft heart, which is then dipped into a thick, nutty romesco sauce. Diners eat by tilting their heads back and lowering the onion directly into their mouths. This is chased by taking a swig of wine from a porrón, a glass vessel with a slender spout. The goal is to pour a steady stream of wine from a height into your mouth without splashing your garments or face. It is a joyful, albeit messy, occasion.
Traditional romesco recipes rely on dried ñora peppers, which can be challenging to locate outside of online specialty shops. This simplified version utilizes common pantry items to replicate that classic smoky, savory, and nutty profile. By using jarred roasted red peppers and smoked paprika, the sauce becomes far more accessible for home kitchens without losing its essential complexity. To begin, roasted tomatoes and garlic are combined with toasted hazelnuts and almonds, then pulsed until a textured base forms. The paste is then seasoned with sherry vinegar, smoked paprika and cayenne. The sauce is then formed through emulsification as extra-virgin olive oil is gradually added, creating a robust, rustic consistency. This adaptation offers a lighter, simpler preparation that remains every bit as delicious as the traditional version.
Romesco sauce
This easy method produces a technically sound romesco sauce. I love to serve it with grilled vegetables
Makes about 2 cups
Ingredients:
2 medium Roma tomatoes
4 to 5 cloves of garlic, peeled but left whole
¼ cup extra-virgin olive oil (plus extra for pan-frying)
¼ cup blanched almonds
¼ cup hazelnuts
1 slice crusty white bread (sourdough or French, about ½-inch thick, crusts removed)
1 jar (12 oz) roasted red peppers, drained and thoroughly patted dry
2 tablespoons sherry vinegar
½ teaspoon kosher salt (plus more to taste)
1 teaspoon smoked paprika
A pinch of cayenne pepper
Preparation:
Preheat the broiler to high and line a small sheet tray with foil.
Cut the Roma tomatoes in half lengthwise. Place them skin-side up on the sheet tray along with the whole garlic cloves. Drizzle them with a teaspoon of olive oil. Broil for six to eight minutes, keeping a close eye on them. You want the tomato skins to char and blacken slightly, and the garlic to become fragrant and blonde (don’t let the garlic turn black, or it will become bitter). Remove and let cool slightly.
In a small skillet set over medium heat, warm a splash of olive oil. Begin by toasting the almonds, stirring continuously for about three minutes until they become fragrant and golden brown. Immediately move them into a food processor. Using the same skillet, toast the hazelnuts, stirring constantly, for another three minutes until golden. To skin the hazelnuts, transfer them to a large kitchen towel, gather the corners to create a bundle, and rub them together vigorously. Once the skins are removed, add the cleaned hazelnuts to the food processor with the almonds.
In that same skillet, add another splash of olive oil. Fry the slice of bread until it is golden brown and crisp on both sides. Remove, let it cool slightly, and tear it into a few smaller pieces. Add the fried bread to the toasted nuts in the food processor. Pulse until they form a coarse, sandy texture.
Add the drained roasted red peppers, the broiled tomatoes (including any juices on the foil), the broiled garlic, sherry vinegar, salt, smoked paprika and cayenne to the food processor. Pulse until the mixture is combined but still retains some texture. (Note: Blending the dry ingredients first prevents the sauce from turning into an oily paste later, ensuring an emulsified, slightly rustic texture.)
With the motor running on low, slowly stream in the ¼ cup of extra virgin olive oil until the sauce thickens and emulsifies into a rich orange-red paste.
Taste the sauce. Adjust with an extra splash of sherry vinegar for more brightness, or a pinch of salt.
The sauce can be used cold, at room temperature or gently warmed. (If it’s too hot, the oil will separate.)
For the best flavor, let the romesco sit at room temperature for at least 30 minutes before serving to let the flavors meld. Romesco sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The flavor will improve after a day or two in the fridge. This is also a freezer-friendly sauce. Place in an airtight container or a plastic bag with the air removed, then freeze for up to six months.
