Romesco Sauce

You know how some foods are a genius combination of ingredients, resulting in something much greater than the sum of its parts? Well, Romesco sauce is one of those foods. It's in the same category as kim chi, or fermented hot sauce, or basil pesto. Utterly delicious. I'm late to the Romesco party. I'd heard of it, but had never tried it. It was only with the last sweet peppers of the year... after making everything else imaginable with the peppers all summer and fall... that I decided to try a batch.

The resulting mix was so much more delicious than I'd expected, that I'm making up for lost time by slathering it on everything. I can almost guarantee that I'll be making this by the gallon as soon as peppers and tomatoes are ready next summer!

How to use Romesco sauce: straight off the spoon; as a dip for vegetables; to top grilled or roasted meats for the last few minutes of cooking time; as the sauce on a pizza; with crackers or toast; inside a grilled cheese sandwich. Once you try it, you'll likely think of many other uses for it!


3 large bell peppers, roasted (seeded)

1 cup roasted tomatoes (or 3/4 cup, if they've been cooked to a paste)

3 medium cloves garlic

scant 1 cup almonds (toasting them first is optional)

6 Tbsp fresh parsley

a few grinds of black pepper

1/2 tsp sea salt (plus more, if needed)

1/2 cup olive oil


Put everything except the olive oil into a food processor or blender.

Let the machine run for 20 seconds; scrape down the sides; repeat once or twice, until the mixture is mostly chopped.

Add the olive oil, and process for another 20 - 30 seconds, or until the mixture is finely chopped. There should still be some texture in the mix, but you can process it until it's smooth, if you prefer.

And that's it! It's ready to serve!

This will keep for 2 - 3 days in the fridge, in a covered container. Or, freeze it for 4 - 6 months.