Spicy Romesco Sauce

This spicy romesco sauce, inspired by Isa Chandra Moskowitz and modified by Jeanne Rosner, is a bold, smoky twist on the classic Spanish condiment, perfect for pairing with roasted or fresh vegetables. It begins with red bell peppers, which are charred over an open flame, under the broiler, or on the grill until their skins are blistered and blackened. After steaming in a covered container for a few minutes, the peppers are peeled to reveal their tender, sweet flesh—a flavorful foundation for the sauce.

Toasted almonds provide richness and a satisfying texture, while garlic and smoked paprika deepen the savory backbone. For a spicy kick, chipotle peppers add smoky heat and complexity. A splash of red wine vinegar brightens everything up, cutting through the richness and enhancing the natural sweetness of the peppers.

All the ingredients—charred peppers, toasted nuts, garlic, chipotles, paprika and vinegar—are blended until mostly smooth. A steady drizzle of olive oil brings the sauce together into a thick, cohesive mixture. Season with salt to taste, and you’ll have a fiery, flavorful romesco that’s incredibly versatile. It’s delicious spooned over roasted carrots, cauliflower, or sweet potatoes and equally good as a dip for crisp crudités. The sauce keeps well in the fridge for several days and only gets better as the flavors meld.