Romesco dipping sauce

  • Yield : 2 bowls
  • Servings : 4-6 people
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 50m

Romesco dipping sauce

This Romesco dipping sauce is a uniquely flavoured dip to be had with raw vegetables or grilled meats or just plain toasted bread.


Step 1

Lay tomatoes, Garlic and Pepper, skin side up, on a tray and season with thyme, Olive Oil, a Pinch Of Salt and Cracked Pepper. Roast for 30 minutes until pepper skins begin to blacken.

Step 2

Remove tray from oven and cover with foil. Once cool, peel pepper skin and add to the blender along with roasted garlic clove, Chilli powder, a Clove Of Raw Garlic, Red Wine Vinegar, more olive oil, a chunk of soaked bread and a splash of red wine vinegar.

Step 3

Roast Hazelnuts in the oven until they begin to darken. Then rub together to remove skins. Blanch Almonds in boiling water for 2 minutes then refresh in cold water and squeeze the skins off. Add nuts to the blender and blend until mixture reaches a coarse rather than completely smooth consistency.

Step 4

Add another hunk of bread if the sauce needs thickening or a splash of red wine vinegar if it needs thinning. Set aside in the fridge where it will keep for up to a week.

Step 5

You can use it as a dip with raw carrots, celery etc. Delicious with grilled shrimps or grilled asparagus or as a Pintxo with a Romesco spread.

My Notes

1. No Tapas spread is complete without a Romesco dip.
2. Vary the quantity of garlic and vinegar to change the flavor and taste.

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