Ingredients:

  • 2 large red bell peppers (approx. 400g / 14 oz)
  • 1/2 cup blanched almonds (approx. 75g / 2.6 oz)
  • 1/4 cup hazelnuts (approx. 35g / 1.2 oz)
  • 2 cloves garlic, unpeeled
  • 1 small dried ñora pepper, rehydrated (or 1 tbsp tomato paste + 1/4 tsp smoked paprika as a substitute)
  • 2 tbsp sherry vinegar (30 ml)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 tbsp smoked paprika (15 ml)
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Place peppers and garlic on a baking sheet and roast until the peppers are blackened and blistered, about 30 minutes.
  2. Remove peppers and garlic from the oven. Place the peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This makes peeling easier. Once cooled slightly, peel the skin from the peppers, remove the stems and seeds. Squeeze the roasted garlic cloves from their skins.
  3. While the peppers roast, toast the almonds and hazelnuts in a dry pan over medium heat until fragrant and lightly golden. Be careful not to burn them! Let cool slightly.
  4. While everything cools, submerge the ñora pepper in hot water for 15-20 minutes to soften. Remove the stem and seeds.
  5. In a blender or food processor, combine the roasted peppers, roasted garlic, toasted nuts, rehydrated ñora pepper (or tomato paste and smoked paprika), sherry vinegar, smoked paprika, cayenne pepper (if using), salt, and pepper.
  6. With the blender running, slowly drizzle in the olive oil until the sauce is smooth and emulsified.
  7. Taste the Romesco and adjust seasoning as needed. Add more salt, pepper, vinegar, or cayenne pepper to your liking.