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Looking for a new sauce/ dip/ condiment? Green romesco sauce is this summer’s superhero. It’s giving Hulk-like flavours of green peppers, parsley and chilli, with a smooth almond underside and subtle cumin spice. Bring it to brighten up barbecued meats (but that’s not all…).
If green romesco sauce is the Hulk, then red-caped original romesco must be the OG, Superman. Slightly sweeter and smokier, (red) romesco sauce is just as adaptable; from sauce smothered gnocchi to roasted cauliflower.
Condiments really come into their own when the weather turns warm. It could be that we eat more salads and dressings, it could be the barbecue effect, it could be that we’re avoiding oven time but need to add interest to ingredient-low meals.
Whatever the reason there are no complaints from me! I love a pleasing pesto, a delicious dip or dressing, a spicy salsa, or a cheeky chutney. This recipe sub section is one of my favourites because:
- they’re easy to throw together
- take no hot and slavish stove time
- the flavour impact of any meal is amplified
And this versatile green romesco all-rounder is my current obsession!
What is romesco sauce?
Green romesco sauce? Yes, the original version is red (from roasted red peppers and plenty of paprika), but this one is a slight deviation with very different results!
Both red and green romesco are made in the same way; peppers are roasted until a slow collapse and then blitzed with olive oil, vinegar and almonds, and both deliver a thick and flavoursome sauce. However, while red is all sweet and smoke, green is herbaceous and highly fragrant (from bitter green peppers, parsley and a green chilli) with a hint of cumin heat.
The original Catalan recipe was created to go with white fish, but since its inception it has proved a worthy partner for so much more. And green romesco is no different (see below).
Recipe Tips and Notes
- Use pointed green peppers, they look like giant chilli peppers (but aren’t!).
- Green bell peppers are an easy and accessible alternative.
- Check your peppers while roasting as the cooking times will vary according to size.
- They’ll be soft and completely collapsed when done (about 30 mins for pointed, 45 for bells).
- One green chilli gives a pleasant kick, but feel free to double up for more fight.
What goes with it
Red romesco sauce works best with white meats; grilled chicken and firm fish. But the green and grassy nature of its cousin is a great match for earthy and robust meats like pork tenderloin or juicy, flame-grilled steak (think a thicker chimichurri).
But there are plenty of vegetarian options too. Try the green peppers sauce over eggs, as a dip for new potatoes or chips, served with whole roasted vegetables, or as a condiment at your BBQ table. Try a slick inside a halloumi burger, beef burger or hotdog for instant elevation.
However you choose to use it, red and green romesco sauce can be served straightaway at room temperature or from the fridge.
Storage and leftovers
This vivid and versatile green peppers sauce is a handy condiment to have at the ready, so make up a big batch and store in an This is an affiliate link.airtight container in the fridge for up to five days. The flavours will develop in that time, so you can expect your chilli pepper to pack a bigger punch!
More condiments from the Mediterranean
Green Romesco Sauce
Equipment
- This is an affiliate link.Food processor
- This is an affiliate link.Roasting pan
Ingredients
Instructions
- Preheat the oven to 200C/400F. Arrange the whole green peppers and one green chilli on a roasting pan and drizzle with 1 tbsp of olive oil. Roast for 30-40 minutes until the peppers are soft and collapsed. The exact timing will depend on your peppers. Thin skinned pointed peppers will take 30 minutes and green bell peppers will take 40-45 minutes. Make sure to check on them at a 30 minute mark.
- Take out of the oven, cover the peppers with a kitchen towel and cool. Once the peppers are cool enough to handle you can either peel them or leave as they are but remove the seeds.
- To make the sauce combine the green peppers and a green chilli, almonds, parsley, sherry vinegar, cumin, olive oil and salt in the bowl of a food processor and process until smooth. Set aside till needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
