Extra Hot Romesco



This recipe is based off a traditional Catalan romesco sauce. For the Catalans, it’s more of a wintery food that they have at Calçotadas, where large scallion/leek like alliums are grilled over charcoal and then dipped into the romesco and just scraped clean with your teeth. It’s messy but worth it. 

Try this one just with raw vegetables or crunchy tortillas or even do like we did here and have it with charred cabbage. Any green veg with love this sauce, broccoli, kale and asparagus all want be slathered in the easy smokey spicy peanut sauce. Give it a go and let us know how you get on. 


  • Jarred Red Peppers x 350g
  • Garlic Cloves x 2
  • Tomato Puree x 25g
  • HNB Extra Hot x 4 tbsp
  • Liquid from Red Pepper Jar x 50ml
  • Extra Virgin Olive Oil x 35g
  • Salt to Taste

Using any basic blender, add all the ingredients to beaker and blend into a smooth sauce

Delicious warm but can also be served chilled with crudite 

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