Romesco

Name: Romesco
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Spanish (Catalan)
Ingredients: Dried ñora peppers (or ancho chiles) — 2; Ripe tomatoes — 2 medium; Blanched almonds — 50 g (1/3 cup); Hazelnuts, toasted — 30 g (1/4 cup); Garlic cloves — 2; Stale bread, torn — 1 slice; Sherry vinegar — 30 ml (2 tbsp); Extra-virgin olive oil — 120 ml (1/2 cup); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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20 min

Prep

20 min

Cook

Ingredients

Dried ñora peppers (or ancho chiles) — 2
Ripe tomatoes — 2 medium
Blanched almonds — 50 g (1/3 cup)
Hazelnuts, toasted — 30 g (1/4 cup)
Garlic cloves — 2
Stale bread, torn — 1 slice
Sherry vinegar — 30 ml (2 tbsp)
Extra-virgin olive oil — 120 ml (1/2 cup)
Salt — 3 g (1/2 tsp)

Method

Soak dried ñora peppers in hot water for 20 minutes to soften, then remove stems and seeds and scrape out the
flesh.
Roast tomatoes and garlic on a tray at 200°C (400°F) for 20 minutes until softened and lightly charred.
Fry the bread slice in a little olive oil until golden, then tear into pieces.
Combine pepper flesh, roasted tomato and garlic, bread, almonds and hazelnuts in a food processor; pulse to a
coarse paste.
With the processor running, add vinegar then drizzle in olive oil until a thick, spoonable sauce forms; season with
salt.

Cultural Background: A nut-and-pepper sauce from Tarragona in Catalonia, romesco originated with local fishermen who used it to accompany their catch, built on dried ñora peppers, almonds, hazelnuts, tomato and stale bread, and now closely associated with the spring calçot (grilled onion) festivals.

Tips: • Ñora peppers give romesco its distinct mild sweetness — ancho chiles are the closest substitute if unavailable. • The sauce should remain slightly textured, not perfectly smooth.

Variations: • Add roasted red bell pepper for a sweeter, milder version. • Thin with extra olive oil and vinegar to use as a salad dressing.

Storage: Refrigerate up to 5 days in an airtight container.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 140 kcal, 2.5 g protein, 13 g fat, 4 g carbohydrate per 30 g serving.

FAQs: What is romesco traditionally served with? Calçots (grilled spring onions), grilled fish, and vegetables, especially during Catalonia's calçotada festivals. Can I use regular chiles instead of ñora? Ancho chiles are the most common substitute, giving a similar mild, fruity heat.