Smoky Romesco Sauce

During a trip through the Mediterranean, I spent some unforgettable days in Barcelona — and that’s where I fell in love with Romesco sauce. It’s smoky, nutty, tangy, and incredibly versatile. I brought the experience home and recreated it with a twist that’s close to the original — here’s my version:

Ingredients:
3 medium-sized red bell peppers
3 ripe medium tomatoes
½ cup peeled and toasted almonds
1 cup stale bread cubes (preferably crusty bread)
6 cloves garlic, roasted
2 tbsp olive oil
2 tbsp red wine vinegar or sherry vinegar
1½ tsp smoked paprika
½ tsp cayenne pepper (optional)
3–4 sun-dried tomatoes (optional)
2 tbsp pepper paste (like red pepper or ajvar)
Salt to taste

Quick Instructions:
Roast the bell peppers, tomatoes, and garlic until charred (about 40 mins). Let them cool, then peel.
Toast the almonds if not already done.
Add everything to a food processor: roasted veggies, almonds, bread, oil, vinegar, spices, and optional extras.
Blend until smooth and creamy. Add a splash of water if too thick.
Taste and adjust seasoning. Let it rest for 1 hour before serving.

I love serving it with grilled veggies, seafood, sandwiches, or just as a bold dip on a mezze platter.
Let me know if you try it — or if you’ve ever had Romesco in Spain!