Roasted Bell Pepper Romesco

Roasted Bell Pepper Romesco

Created by Chef Bellec

Yield 1 quart


  • 8 Large red bell peppers
  • 6 Garlic cloves
  • ¼ cup Sherry vinegar
  • ¾ cup Bricoleur Vineyards Estate Extra Virgin Olive Oil
  • ½ bunch of Fresh oregano – chopped
  • Sea salt & pepper to taste
  • 1 teaspoon Smoked paprika
  • 5 oz Tomato paste
  • 1 cup Marcona almonds toasted  (if nut allergy sub by pumpkin seeds but add ½ cup then)
  • Lemon juice from 1 lemon
  • Spicy hot sauce ½ to 1 teaspoon depending spice tolerance


  1. Roast red bell pepper over open flame (stove top burners or bbq) & blacken skins on all sides – set aside in a stainless-steel bowl and cover with plastic wrap – set aside for 30 minutes
  2. Remove seeds and skin from peppers – set aside
  3. In the Vitamix blend olive oil, vinegar, garlic, pepper, lemon juice, and almonds until chunky
  4. Add tomato paste, salt and pepper to taste, paprika, and chopped oregano – blend a few more seconds – smooth paste but a bit chunky texture.

Bon Appetit!

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