Casablanca Style Romesco Sauce

Yield: 2 Cups

1 Cup Roasted Red Peppers (2 to 3 peppers)

2 Tablespoons Casablanca Seasoning

1 ½ Cup Extra Virgin Olive Oil, Divided

½ Cup Sliced Almonds, Roasted

1/3 Cup Artisanal Bread Crumbs

2 Tablespoons White Balsamic Vinegar

½ Teaspoon Hawaiian Alaea Salt

¼ Teaspoon Crushed Pink Peppercorns

This recipe is another great example of Farmhouse Fusion – a blend of flavors from different cultures (without belonging to any one of them) that creates a unique flavor all its own. We started with farm fresh red bell peppers, roasted to perfection and sealed with extra virgin olive oil. We used these as the base for a classic Spanish Romesco sauce, and combined our Romesco with a North African seasoning paste. The result is a thick sauce that makes a great spread on bruschetta, a dip for grilled vegetables, or a condiment for grilled fish. It also makes a great base dipping sauce for our Lamb Meatballs. No matter how you use it, this is guaranteed to be a favorite with your guests! And to make it even more flavorful, use Spanish Extra Virgin Olive Oil, as it will add a little tartness to the sauce.


Combine seasoning blend and 2 tablespoons olive oil in small bowl. Mix well with a fork, cover and refrigerate until a pasted has formed, about 1 hour.


Place roasted peppers, almonds, breadcrumbs, vinegar, and seasoning paste in a food processor until the mixture has an artisanal texture – that is, coarse but uniform. Slowly add 1 cup olive oil, and pulse until sauce is well blended and smooth. If you prefer a thinner consistency, add more olive oil, 1 tablespoon at a time, until desired consistency has been reached. Remove mixture from processor and place in a bowl. Add salt and pepper, stir to combine, cover, and allow to stand for 30 minutes before serving. If using with Lamb Meatballs, heat sauce before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe

Adapted for Home Chefs

from the North African

Classic Harissa.Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment. 

Casablanca Seasoning (a.k.a. Harissa) from MorningStar Kitchen
Hawaiian Alaea
Sea Salt
Harvested from Hawaii's
clay-lined salt ponds, this salt
is ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more. 
Hawaiian Alaea Sea Salt from MorningStar Kitchen
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper. They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen