Making Romesco Sauce
This is a sauce that rewards patience with the broiler. You are looking for blackened skins on the peppers to provide a smoky depth that forms the backbone of everything that follows.
Control the char.
The flavor depends on the intensity of the roasted peppers; don't be afraid of the black, blistered skin, as that is where the character lives.
- baking sheet
- food processor
- heavy-bottomed skillet
- tongs
What goes in.
- 2large red bell peppers
- 1/2 cupblanched almonds, toasted
- 1 slicecrusty sourdough bread, torn into chunks
- 3 clovesgarlic, peeled
- 1 tbspsherry vinegar
- 1 tspsmoked paprika
- 1/2 cupextra virgin olive oil
- 1/2 tspsea salt
Adding oil by a slow stream
Pulse the solids until coarsely ground, then drizzle the oil in a thin, steady stream while the processor runs. This forces the oil to thicken the sauce into a stable, cohesive texture rather than leaving it oily and separated.
The method.
Roast the peppers
Place peppers under a high broiler, turning every 5 minutes until the skin is blackened and blistered all over. Move them to a bowl and cover with plastic wrap for 10 minutes to steam.
Toast the base
While the peppers steam, toast the almonds and bread chunks in a dry skillet over medium heat until the bread is golden and the nuts are fragrant.
Peel and prep
Peel the blackened skin off the peppers under a trickle of cold water. Remove seeds and stems, then tear the flesh into strips.
Process
Combine the pepper strips, almonds, bread, garlic, vinegar, and paprika in the food processor. Pulse until you have a rough, uniform crumb.
Emulsify
With the motor running, slowly drizzle in the olive oil. Stop once the mixture looks creamy but still retains a slight bit of texture.
Other turns to take.
Roasted Tomato
Add one small vine-ripened tomato to the broiler alongside the peppers for extra acidity.
Spicy
Include a small dried guajillo or ancho chili—rehydrated in hot water—during the processing step.
When it doesn't go to plan.
Use high-quality olive oil, as its flavor will be the dominant finish of the sauce.
If the sauce is too thick, add one teaspoon of water at a time until it reaches the desired consistency.
Let the sauce sit for at least 30 minutes before serving to allow the toasted bread to fully absorb the oil and vinegar.
The ones that keep coming up.
Can I use store-bought roasted peppers?
You can, but they often contain brine that interferes with the final texture. If you use them, pat them very dry before processing.
How long will this stay fresh?
Keep it in a glass jar in the refrigerator for up to three days. Bring it back to room temperature before serving to soften the oil.
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