Spanish Smoked Pepper Sauce (Romesco-style)
A vibrant, smoky Spanish sauce featuring roasted red bell peppers, charred chili, toasted almonds, and croutons for a rich, creamy finish.
This versatile sauce is a cornerstone of Spanish Mediterranean cuisine, celebrated for its complex smoky depth and balanced tang. Traditionally used to elevate charcoal-grilled seafood and meats, it marries the sweetness of blistered peppers with the nutty crunch of toasted almonds. It is an essential, crowd-pleasing addition to any summer grill repertoire.
Ingredients
- 3 red bell peppers
- 2 red chili peppers
- 50 g almond flakes
- 30 g croutons
- 60 ml extra virgin olive oil
- 1 tsp smoked paprika powder
- 1 tbsp white vinegar
- to taste salt
Instructions
- 1Roast the red bell peppers
Place the fresh whole red bell peppers onto a high-temperature grill rack. Roast them until the skins are thoroughly charred and blistered, which helps develop a deep, smoky flavor and makes the skins easier to peel.
Tip: Keep the grill heat high to ensure the skins blister quickly without overcooking the flesh inside. - 2Steam the charred peppers
Using tongs, carefully remove the charred red bell peppers from the grill and place them into a stainless steel container. Cover the container tightly with plastic wrap to allow them to steam, which loosens the charred skins for easier peeling.
Tip: Allow the peppers to rest covered for at least 10 minutes to ensure the skins release easily. - 3Grill the red chili peppers
Place the fresh red chili peppers onto the grill rack alongside the bell peppers. Roast them until the skins are blistered and lightly charred, adding a subtle smoky heat to the sauce base.
Tip: Watch the chili peppers closely as they are smaller and will char much faster than the bell peppers. - 4Peel the roasted peppers
Once the bell peppers have rested and cooled, use gloved hands to gently peel away the charred, blackened skin. The steaming process should make this layer come off easily, leaving the tender, smoky flesh underneath.
Tip: Do not rinse the peppers under running water, as this will wash away the delicious smoky flavor. - 5Remove seeds and stems
After peeling, open each roasted red bell pepper and carefully remove the stem and all internal seeds. Ensuring the seeds are completely removed results in a smooth, vibrant texture for the final sauce.
Tip: Use the edge of a spoon to scrape away any remaining seeds clinging to the inside walls of the pepper. - 6Prep the roasted chili peppers
Follow the same process for the roasted red chili peppers: remove the charred skins and discard the seeds. These prepared peppers will now be ready to blend into the smoky sauce base.
Tip: Wear gloves when handling roasted chili peppers to avoid transferring capsaicin to your eyes or skin.
