45min 4 servings
  • 2 large red peppers (you can also buy ready-made grilled red peppers)
  • 1 clove of garlic
  • 1 small red onion
  • 75g almonds
  • Fresh thyme
  • Sherry vinegar (or other tasty vinegar)
  • 100ml olive oil
  • Salt and pepper
  • If needed, 1 slice of dry bread



Place the red peppers on a baking sheet and place them under the grill in the oven. Let them scorch on all sides and then place in a bowl with film covering the top. Leave for 7-10 minutes. The steam 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. 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.

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