Romesco Sauce (Catalan — Roasted Pepper, Almonds, Pimentón)

Ingredients

• 2 red bell peppers (280g total), cored and halved
• 50g blanched almonds, raw
• 25g Spanish smoked pimentón (pimentón de la Vera DOP, dulce)
• 1 garlic clove, peeled
• 30ml sherry vinegar (Jerez DOP preferred)
• 60ml extra-virgin Spanish olive oil (Arbequina or Picual)
• 4g sea salt
• 1g Tellicherry black pepper

Method

1. 1
   Char red bell pepper halves skin-side-down under a hot broiler or directly over a gas flame until blackened, 8–10 minutes.
2. 2
   Transfer to a bowl, cover with plastic wrap, and rest 10 minutes; peel away charred skin under cool running water.
3. 3
   Toast blanched almonds in a dry skillet over medium heat, shaking frequently, 4–5 minutes until fragrant and light golden; cool slightly.
4. 4
   Combine roasted peppers, toasted almonds, pimentón, garlic, sherry vinegar, salt, and pepper in a food processor; pulse until coarsely combined.
5. 5
   With motor running, drizzle in olive oil slowly until sauce reaches a chunky, pourable consistency.
6. 6
   Taste and adjust seasoning with salt, vinegar, or additional oil as needed.
7. 7
   Transfer to a serving vessel; romesco can be served warm or at room temperature.
8. 8
   Store in a sealed jar, refrigerated, up to 5 days; excellent with grilled vegetables, seafood, or bread.