Smokey Romesco Dip

Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.

Romesco is a smokey red pepper sauce that originated in the Catalonia region of Spain, and it’s deservedly become a staple akin to pesto in kitchens everywhere. It’s smokey, rustic, savory, a little tangy, creamy, and so delicious. I am not exaggerating when I say I always have a jar of homemade romesco in my fridge!

In fact, sometimes I plan my meals as an excuse to just eat romesco in some form. I love to double the below recipe and make a big batch on Sundays to use throughout the week on grilled meats or fish, as a dip for crudités or chips, nestled into a grain bowl, or simply spread onto a toasted or gilled baguette slice – my favorite. Romesco has many variations, and this is my take on the delicious classic. Historically, people have thrown stale bread into the recipe for added texture, but I find that the below combination works perfectly, with the added benefit of being a bit healthier. In the peak of Summer, when bell peppers are in season, I’ll roast them myself – the rest of the year, however, I simply use jarred roasted bell peppers, which are picked, fire roasted, and jarred when they are in the peak of their season. As a note, my recipe calls for smoked paprika, which is available in most grocery stores, and it adds a very distinct and fabulous flavor – so definitely use it if you can!

See Also

Following Tragedy and the Pandemic – Tribeca’s Kitchen Returns

Want to roast your own peppers? Click here for the recipe.

Smokey Romesco Dip

Annie Garcia

Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.

5 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Appetizer, Sauce

Ingredients

  

• 12 Ounce jar of roasted bell peppers drained – or if you want to roast 2 yourself, click the link above
• 1 Garlic clove
• 3/4 Cups toasted almonds you can buy pre-toasted almonds, or toast them yourself
• 2 Teaspoons tomato paste
• 2.5 Teaspoons smoked paprika heaping teaspoons if you're like me and love smoked paprika
• 3 Tablespoons freshly squeezed lemon juice
• 2 Tablespoons fresh parsley for me this is two big pinches of parsley
• Generous pinch of salt
• Up to ½ Cup olive oil depending on your preference for texture

Instructions

 

• Add the bell peppers, garlic, almonds, tomato paste, smoked paprika, lemon juice, parsley, and salt in a food processor and pulse.
• Gradually drizzle in olive oil to desired consistency.