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Salsa romesco

Salsa romesco

Cook 45 mins 4 servings

A special spread for your cheese and bread - our recipe for Salsa Romesco is a beautiful addition to almost any occasion involving bread and cheese. The sweet and intense flavour of the grilled pepper is wonderfully complemented by savoury notes of garlic, onion and thyme - and balanced to perfection with vinegar.

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  • 2 large red pepper (you can also buy readymade grilled red peppers)
  • 1 garlic clove
  • 1 small red onion
  • 75 g almonds
  • fresh thyme
  • sherry vinegar (or other tasty vinegar)
  • 1 dl olive oil
  • salt
  • pepper
  • if needed 1 slice of dry bread



1. Place the red peppers on a baking sheet and place them under the grill in the oven.

2. Let them scorch on all sides and then place them in a bowl with film around. Leave for 7-10 minutes.

3. The steam from the hot peppers will loosen the skin on the peppers. Remove the skin, stems and seeds from the pepper and place in a bowl with the remaining ingredients except bread, vinegar and half of the olive oil.

4. Blend with a hand blender until it is a uniform mass. If needed add more oil in the process. Season with vinegar. If the salsa is very wet, you can use the dry bread to give it a slightly firmer consistency.

Tips & Tricks

Tips & Tricks

If there’s any romesco salsa left, it also does incredibly well as spread in a sandwich.