Roasted Red and Yellow Pepper Dips, Romesco Style

Preparation info

  • Makes about

    1½ cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Based on Romesco, the traditional Catalan sauce of hot nyora peppers and ground almonds, this simple dip, when made with two colors of peppers, is truly beguiling. We’ve cut the olive oil and nuts, which are also high in fat, back to a fraction of the original. You can also make this with half almonds, half hazelnuts.


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 8 garlic cloves, thin skins left on
  • 12 whole unblanched almonds, toasted
  • 1 teaspoon sherry or red wine vinegar, or more to taste
  • 2 tablespoons olive oil
  • Salt and Freshly ground black pepper
  • Cayenne


    1. Place the broiler rack about 2 inches from the flame and heat the broiler.
    2. Place a large sheet of foil on a baking sheet. Arrange the peppers in the center and surround with the garlic cloves. Broil the peppers, turning frequently, until the peppers and garlic are evenly charred, about 15 minutes. Remove from the broiler and wrap up the peppers and garlic in the foil; let stand until cool enough to handle.
    3. Keeping the red and yellow peppers separated and working over the foil to catch the juices, remove the charred skins, seeds, and stems from the peppers. Cut the flesh into 1-inch pieces and reserve the 2 colors of peppers separately. Strain the pepper juices and reserve. Peel the skins from the garlic and trim off the hard stem ends. Coarsely chop the garlic and add half to the red peppers and half to the yellow.
    4. Chop six of the toasted almonds in the food processor. Add the reserved yellow peppers and garlic, 1 tablespoon of the reserved pepper juices, and ½ teaspoon of the vinegar. Process until pureed. With the motor running, add 1 tablespoon of the olive oil in a slow stream until puree is smooth. Add salt, pepper, and cayenne to taste. Transfer to a small bowl.
    5. Rinse out and dry the food processor. Repeat with the red peppers and garlic, the remaining almonds, 1 tablespoon of the reserved pepper juices, the remaining vinegar, and the remaining olive oil. Add salt, pepper, and cayenne to taste. Transfer to another small bowl.
    6. To serve, select a shallow serving bowl and scrape the red pepper puree into half of the bowl. Scrape the yellow pepper puree into the other half. Shake the bowl gently so that the purees meet in the center.