Romesco

Origin: Along the Catalonian coast, fishermen once returned from sea with salt on their skin and hunger in their bones.
They built small fires, roasted tomatoes, peppers, and garlic, and crushed them with almonds, bread, and oil — a sauce born from flame and gratitude.

What began as sustenance for fishermen became the signature of a region — earth meeting sea, smoke meeting oil.

Romesco never belonged to kings or chefs; it was made for hands roughened by rope and salt.
Even now, it tastes of tide and ember — a reminder that survival, too, can be beautiful.

Ingredients

Romesco is a thick, textured, smoky red sauce made with roasted red peppers, garlic, nuts, and olive oil.

Traditionally served with fish, grilled vegetables, or calcots (charred green onions). It’s sharp, rustic, and unapologetically red with memory.

2 roasted red bell peppers (jarred or fresh, peeled and seeded)

1 ripe tomato, roasted or grated raw

2 garlic cloves, roasted or raw depending on mood

¼ cup almonds or hazelnuts, toasted

1–2 tbsp sherry vinegar (or red wine vinegar)

½ tsp smoked paprika

¼ tsp red pepper flakes (optional for heat)

⅓ cup olive oil

Salt, to taste

1 slice stale bread, torn (for body and texture)

How The Alchemy Happens

If using fresh bell peppers and tomato, roast until blistered and soft. Peel skin.

Toast nuts in a dry pan until golden. Tear up the bread and toast it too.

In a blender or food processor, combine peppers, tomato, garlic, nuts, bread, vinegar, paprika, and pepper flakes.

Blend while slowly drizzling in olive oil until it reaches a thick, spoonable consistency.

Season with salt. Let it sit a few minutes—it gets louder with time.

Serve with roasted vegetables, grilled fish, meats, or smeared onto bread like you mean it.