Wine Pairings | Romesco Sauce

Written by St. Urban Wines

Following on from the Geronimo chorizo recipe, the Romesco (red capsicum dip/sauce) sauce is the perfect accompaniment.

The romesco sauce is perfect as a dip or as a sauce paired with lamb, seafood or pasta.


What you need: 

  • 4 Large red capsicums
  • 30g pinenuts
  • 1 tsp of sweet smoked paprika
  • 1/2 tsp of fennel seeds
  • 1/2 tsp of coriander seeds

What you'll do


Toast the pinenuts in the oven at 180c for 5-6 minutes until golden brown.

In a dry hot frying pan, toast the fennel and coriander seeds until the aroma is starting to released, grind the seeds in a mortar and pestle and add a pinch of flake salt.



Char the red capsicum directly in the flames with a gas burner until the skin goest black and then place the red capsicums in a bowl or container.

Cover with a lid or cling film and allow to sweat for 5-10 minutes.



Remove the blackened skin off the capsicums, remove the seeds and stalk and place the flesh in a blender with the pine nuts, ground spice mix and paprika.

Blend to a desired consistency and season with salt to taste.