Smoked Romesco

Smoked Romesco

Scallops and Romesco

Romesco sauce is a Spanish roasted red pepper sauce that originated in the Catalan region. It's used as a sauce, dip, or spread to add flavor to a variety of dishes, especially fresh seafood. When you use smoked olive oil in the mix, it adds that mmm mm mmm that you want so bad.


  • 3 Large Red Peppers (Roasted, seeded and peeled)
  • 4 Roma Tomatoes (Roasted and peeled)
  • 3 Raw Garlic cloves
  • 1/4 Cup Unsalted Almonds
  • 1 Tablespoon Holy Smoke Smoked Balsamic Vinegar or Sherry Vinegar
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Holy Smoke Smoked Sea Salt
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Cup Holy Smoke Smoked Olive Oil


Combine all of the ingredients except for the Olive Oil in a blender and blend until smooth. Slowly drizzle the Olive oil in the blender while the bender is on until fully emulsified. Taste to see if the salt and acidity is to your liking. When served with seafood, I enjoy a touch more acid, so I put a few more drops of vinegar or even lemon juice to make it pop. At this point if you want a refined sauce you can put the Romesco through a chinois or fine mesh strainer. Enjoy with seafood, roasted vegetables and anything else that sounds good!