Romesco recipe – Catalan roasted bell pepper sauce for the BBQ | The Rub Kitchen
Romesco is Catalonia’s most famous sauce — and one of Europe's most underrated grilling sauces. Roasted red bell pepper, tomato, almonds, garlic, sherry vinegar, and olive oil are ground into a thick, nutty sauce with a smoky character. It's made in 15 minutes and works with almost anything from the grill: grilled vegetables, fish, chicken, and lamb.
What is Romesco?
Romesco originated in Tarragona, on the Catalan coast, where fishermen made the sauce with grilled fish and seafood. The base is always the same: roasted red bell pepper (or ñora pepper), tomato, nuts (almonds or hazelnuts), garlic, vinegar, and olive oil. The nuts give the sauce its characteristic thick texture and nutty depth — that’s what distinguishes romesco from all other pepper sauces.
Romesco recipe — authentic
For approximately 300 ml (4–6 servings):
- 2 large red bell peppers — roasted (see below) or 150g roasted bell peppers from a jar (drained)
- 2 ripe tomatoes — halved and roasted, or 4 tbsp strained tomatoes
- 60g blanched almonds — roasted (or 30g almonds + 30g hazelnuts)
- 3 cloves of garlic — roasted unpeeled
- 1 tbsp sherry vinegar (or red wine vinegar)
- 80 ml extra virgin olive oil
- 1 tsp smoked paprika powder (pimentón ahumado)
- Salt and pepper to taste
- Optional: 1 slice of old bread — fried in olive oil — for extra binding and texture
Roasting bell peppers
- On the BBQ: place the bell peppers directly on the grate over high heat. Turn regularly until the skin is completely blackened and blistered (10–15 minutes). Place in a sealed bag or bowl with a lid — steam for 10 minutes. Remove the skin — it will peel off easily.
- In the oven: 220°C grill, 20–25 minutes, then steam as above.
Method
- Dry roast the almonds in a pan or on the BBQ until golden brown
- Put all ingredients in a blender or use an immersion blender
- Blend until a coarse, thick sauce — romesco should have texture; it doesn't need to be smooth
- Taste and adjust: more vinegar for freshness, more oil for softness, more paprika powder for smokiness
- Let rest for at least 30 minutes before serving
Storage tip: Covered in the refrigerator, it will keep for 5 days. Cover the surface with olive oil.
What to use romesco with?
- Grilled vegetables — the classic application. Romesco with calçots (Catalan spring onions) is a national dish. Excellent with grilled asparagus, bell peppers, and eggplant.
- Fish and seafood — with grilled squid, shrimp, and sea bass. The nutty acidity balances the saltiness of seafood.
- Chicken — as a dipping sauce with grilled chicken thighs or as a marinade base
- Lamb — with grilled lamb chops — the smoky paprika complements the intensity of lamb
- Bread — as a spread on toasted bread from the BBQ
Rub combinations
- Toscana Fire BBQ Rub + romesco — Mediterranean profile: fennel and rosemary from the rub, roasted bell pepper and almond from the sauce
- Shawarma BBQ Rub + romesco with lamb — unexpected combination that works excellently