Rich, smoky and full of flavour, romesco is one of those dips that always disappears first. Roasted red peppers, toasted almonds and garlic are blended with olive oil, sherry vinegar and smoked paprika to create a dip that's perfect with warm focaccia, grilled vegetables or served alongside meat cooked on the Charlie.
Prep time: 15 minutes
Cook time: 25 minutes
Charlie temperature: 220 to 250°C
Serves: 6 to 8
Ingredients
3 large red peppers
100g smoked and toasted almonds
2 garlic cloves
2 tsp sweet smoked paprika
2 tbsp sherry vinegar
100ml extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
Method
- Heat the Charlie to 220 to 250°C.
- Place the whole peppers directly onto the grill or in a roasting tray and roast for 20 to 25 minutes, turning occasionally, until the skins are blackened and blistered.
- Transfer the peppers to a bowl and cover for 10 minutes. Once cool enough to handle, peel away the skins, remove the seeds and roughly chop the flesh.
- Place the roasted peppers into a food processor with the smoked and toasted almonds, garlic, sweet smoked paprika and sherry vinegar.
- Blend until roughly combined, then slowly pour in the olive oil while blending until you have a thick, textured dip. Avoid overblending as romesco should retain a little texture.
- Season with the sea salt and freshly ground black pepper. Taste and add a little more sherry vinegar if you prefer a sharper finish.
- Spoon into a serving bowl and finish with a drizzle of extra virgin olive oil, a sprinkle of smoked paprika and a few chopped smoked almonds.
Charlie's Tip
Roast an extra pepper while the Charlie is hot and keep it in the fridge. It makes a great addition to sandwiches, salads or pasta later in the week.
Perfect with
Warm focaccia
Chicken souvlaki
Chargrilled vegetables
Grilled prawns
Flatbreads