Outdoor Cooking & Charcoal Oven Recipes / Roast

Smoked romesco dip made with charred red peppers and almonds

Smoked Romesco Dip

Sweet charred peppers, smoked almonds and a sharp splash of sherry vinegar make a romesco with plenty of texture. It's excellent on warm focaccia, but don't stop there. Grilled vegetables, fish and meat all welcome a spoonful.

Tara QuickCo-founder, Charlie Oven
Roast
Prep15 minutes
Cook25 minutes
Serves6 to 8
DifficultyEasy

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/smoked-romesco-dip

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Ingredients

6 to 8 servings

For the romesco

To finish

Method

Light Charlie

  1. Light Charlie

    Light good-quality lumpwood charcoal in Charlie, open the vents and close the door. Bring the oven up to 220 to 250°C (430 to 480°F), partly closing the vents as it gets close so it holds steady. There is no need to wait for the charcoal to burn down.

Roast the peppers

  1. Roast the peppers

    Put the whole peppers directly onto a Cooking Rack in the lower half of the oven, or into a Roasting Tray. Close the door and roast for 20 to 25 minutes, turning them occasionally, until the skins are blackened and blistered all over.
    22 min timer
    Why this mattersLower racks are hotter and more direct, which is exactly what you want here. The blackened skin gives the romesco its smoky depth and lifts away easily, while the flesh underneath turns soft and sweet.

  2. Steam and peel

    Transfer the peppers to a bowl and cover for 10 minutes. Once they are cool enough to handle, peel away the skins, remove the seeds and roughly chop the flesh.
    10 min timer
    Why this mattersTrapping the steam loosens the charred skins so they slip off in large pieces instead of having to be scraped away.

Blend

  1. Blend the base

    Put the roasted peppers into a food processor with the smoked and toasted almonds, garlic, sweet smoked paprika and sherry vinegar. Blend until roughly combined.

  2. Add the olive oil

    With the motor running, slowly pour in the olive oil until you have a thick, textured dip. Avoid overblending, as romesco should keep a little texture.
    Why this mattersAdding the oil slowly lets it bind with the peppers and almonds into a thick dip. Stop while you can still see small pieces of almond, as a completely smooth romesco loses its character.

  3. Season

    Season with the sea salt and freshly ground black pepper. Taste and add more sherry vinegar 1 tsp at a time if you prefer a sharper finish.

Serve

  1. Finish and serve

    Spoon the romesco into a serving bowl and finish with 1 tbsp extra virgin olive oil, a sprinkle of smoked paprika and 15g chopped smoked almonds.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make romesco in advance?

    Yes. It keeps well in the fridge for up to 3 days and the flavour often improves overnight. Bring it back to room temperature and stir before serving.

  • Which rack should I roast the peppers on?

    A lower rack, or a Roasting Tray low in the oven. Lower racks are hotter and more direct, which blackens the skins quickly. Upper racks are gentler and will take longer to char them.

  • What if I can't find smoked almonds?

    Use whole blanched or skin-on almonds and toast them until golden before blending. The charred peppers and smoked paprika still give the dip a good smoky flavour.

  • How do I know the peppers are ready?

    The skins should be blackened and blistered all over and the peppers should look slumped and soft. Turn them a few times as they roast so every side gets some colour. Don't worry about the black skin, as it all comes off after steaming.