A deliciously addictive spicy sweet dip (or sauce) that will leave your guests asking for more. A mix between sweet, spicy, and smokey are the best words to describe the flavor notes. It makes a great dip for pita bread, crackers, vegetables and so much more. You can also thin it out with a bit of olive oil or water to use as a sauce over meat like grilled chicken, shish kabobs, lamb and steak.
Origins of Romesco
Romesco’s orgins are believed to have originated in Spain. As early as the 1700s by fishermen in Tarragona, Catalonia. They used a variety of spices along with stale bread to act as the thickening agent, toasted nuts, garlic, peppers, olive oil, wine or vinegar, and roasted tomatoes. Although there are many variations these are known as the prime ingredients. The results ended in a smokey, tangy-sweet and addictively creamy sauce typically served over fish.
Ingredients and Substitutions
Like the fishermen back in 1700s Spain, I was trying to use up ingredients I had around the house. Most of these are pantry items like tomato paste, canned minced garlic (or sub for fresh), jarred roasted peppers (or sub for fresh), paprika, salt, red pepper flakes, honey (maple syrup or agave be subbed), nuts (sub canned chickpeas or sunflower seeds for nut-free), vinegar, and bread. I happened to have fresh peppers and garlic but feel free to use the canned variety for ease and saving time.
Recipe Steps:
1. Begin by toasting the nuts of choice either in a skillet or sheet pan. I prefer to do mine on a sheet pan at 300 F for 20 minutes.
2. I also start roasting my remaining ingredients covered with foil ( fresh peppers, garlic, tomato paste, chickpeas, vinegar, honey, seasonings, 2 tablespoons to up to 1/4 cup of water) typically takes around 45 minutes at 425F.
3. Let the mixture cool 15 minutes before puréeing in all the ingredients in the food processor or blender. Omit adding stale bread for gluten free version and use chickpeas in place.
The sauce will keep for 4-5 days or freeze for up to 3 months. Hope you enjoy this spicy sweet Spanish sauce. It makes around 1.5 cups give or take.
Easy Make Ahead Sweet & Spicy Roast Pepper Romesco Sauce
A spicy and sweet Spanish sauce that is great as a dip or condiment. Made in under a hour and with gluten-free and nut-free options.
Ingredients
Instructions
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Begin by toasting the nuts of choice either in a skillet or sheet pan. I prefer to do mine on a sheet pan at 300 F for 20 minutes.
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If using fresh produce you have 2 options:
Oven: Preheat oven to 425F. In loaf pan, toss together 2 tablespoons of water with remaining ingredients (except dry bread) covered with foil ( fresh peppers, garlic, tomato paste, chickpeas, vinegar, honey, seasonings,) typically takes around 45 minutes. Check for doneness. Peppers and garlic should be tender.
Option 2: In a medium size skillet over medium high heat. Add 1 tablespoon of oil plus 4 tablespoons of water with remaining ingredients (except dry bread). Sauté until soften about 20-25 minutes. I cover the skillet for about 8 minutes to soften the peppers before browning them slightly for sweetness. You may need additional water to get desired consistency.
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Let the mixture cool 15 minutes before puréeing it with the bread and olive oil (optional) in the food processor or blender. Omit adding stale bread for gluten free version and use chickpeas in place. You can serve the mixture warm but I prefer it chilled in the fridge for a few hours. It thickens up and the flavors develop more as it chills. Serve with warm pita bread, chips, vegetables, or protein of choice.
