Vibrant Romesco Dip

Okay guys, so I’ve been holding this one close to my chest because I think it’s a game changer. Seriously, I’m always amazed by how much people love this dip. As a starter for company or just a great big jar full to have for the week, Romesco is always welcomed in my house. 

So what are the origins of this nutty, earthy sweet deliciousness?  I’m so glad you asked. 🙂

Romesco originates from Catalonia in Northern Spain.  A red capsicum and nut sauce, it was created by the fisherman as an accompaniment to the catch of the day.

What I love about Romesco is it’s versatility.  It really is so much more than just a dip.  You can mix it through pasta for a quick and nourishing dinner, spread it on a sandwich, or dollop onto a power bowl.  Honestly, the possibilities are endless!

Although prep for the red capsicum is a little time-consuming, the rest of the dip comes together quite quickly.  And you know me, I’m all about any dish that’s easy to make, nourishing, and crazy tasty.

I associate the smell of roasted red capsicums with celebrations.  Growing up, my mum would always make an enormous batch of them for family functions.  She would serve them simply, peeled, a little olive oil, some crushed garlic and parsley.  Even though I never ate the roasted capsicum (fussy eater that I was) their ruby red colour and roasty sweet smell was hypnotic to me.

Roasting and peeling capsicums is far more fiddly a process than I would normally condone in my kitchen. But, in this instance, I actually find it therapeutic.  What’s more, the results are super yum. Yep, this Romesco dip is worth it. The things we do for food…

Vibrant Romesco Dip

Makes about 1 Jar

2 medium red peppers

1/3 cup roasted almonds

2 tbs diced tin tomatoes

1 clove of garlic (peeled)

1 tbs good quality olive oil

3 tbs red wine vinegar

1 tsp Hungarian sweet paprika

a good pinch of salt

1/2 tsp cayenne pepper (optional)

Method:

• Pre-heat your grill on high.  Line a medium baking tray with baking paper.
• Wash your capsicums under cold tap water and cut them in half length-ways.  Now take out the seeds.
• Cut your halved capsicums into quarters and arrange them, skin side up on your baking tray.  You can press them down a little so the lay flat on the tray.
• Place the tray of capsicums under the grill for around 15 minutes or until their skins become black and bubbly.
• When they’re done, remove the capsicums from under the grill and (using tongs) transfer each strip to a clean plastic freezer bag.
• Once you’ve filled the freezer bag with the roasted red capsicum, tie the end up with a twist tie and set the capsicums aside in a bowl.  This step is crucial and will make it easier to remove the skins later. Let your capsicums sit for around 10 minutes then open the bag and peel them, discarding the skins.  Be careful – they may still be hot.
• Now place your roasted red capsicum along with all your other ingredients into a food processor and blend until you reach your desired consistency.  I like mine a little chunkier, but you can blend it until smooth if you prefer.
• Store your Romesco Dip in a clean glass jar in the fridge for up to 2 weeks.