Thai Chili Mandarin Hazelnut Romesco Sauce

Thai Chili Mandarin Hazelnut Romesco Sauce

This is a rustic dip or spread from the Catalonia region of Spain. Use as a dip for veggies, an accompaniment to roasted or grilled meats, or as a spread on piled high sandwiches!

Thai Chili Olive Oil

Satsuma Mandarin Balsamic Vinegar


1 cup roasted hazelnuts, coarsely chopped (skins removed)
½ cup plain breadcrumbs
2 cloves crushed garlic
2 ½ tsp kosher salt
½ tsp black pepper
¼ tsp ground coriander
¼ tsp ground cumin
½ tsp paprika
1 tsp garlic chili paste
2 red bell peppers (roasted, seeded, and peeled)
1 Tbsp. tomato paste
3 Tbsp. Satsuma Mandarin Balsamic Vinegar
½ cup Thai Chili Olive Oil
¼ cup Extra Virgin Olive Oil
juice of ½ lemon


  1. In a food processor, run the hazelnuts until well crushed. Add the garlic, breadcrumbs, salt, and spices, pulsing until well combined. Add the chili paste, roasted red peppers, tomato paste, and vinegar. Run until a paste forms.
  2. With the food processor running, add the chili oil and olive oil in a steady stream. Adjust seasoning to taste. Add more oil if a thinner consistency is desired. Finish with lemon juice.

Makes approximately 3 cups.

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