I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Romesco For The Boys

Romesco For The Boys

Sauces, spreads, concoctions, they really make the world go round. The throw it together mentality to feed the people with ease, that is when I feel like my highest self.

While on holiday, the boys of the house were on target for a day of rum and revelry, perfect for a mid afternoon Italian snack of roasted red pepper dip poolside (after dressed up chicken hot dogs naturally!)

Romesco is a dip or spread of roasted red pepper, almonds, tomato, garlic and chili that I could eat on almost anything.  I remember so clearly a perfect Romesco by talented chef Christian Ragano alongside cornmeal dusted calamari at the Hyatt at Grand Central.  A spanish spin on the traditional calamari with marinara.

Serve this with grilled sourdough bread, chips, calamari, veggies, you name it.


  • 2 each Large Red Peppers

  • 2 Tbsp Tomato Paste

  • 1/4 cup Olive Oil

  • 3 ounces Raw Almonds

  • 2 Slices Sourdough Bread (1-1.5 cups of bread)

  • 1/2 tsp Red Pepper Flake

  • 1/2 tsp Black Pepper

  • 1 clove, Garlic

  • 1 tsp Sea Salt

  • 1/2 tsp Paprika

  • 2 Tbsp  Red Wine Vinegar

1. Place red peppers underneath the broiler or on the gass stovetop.

2. Allow to blister and blacken on each side.

3. Remove red peppers and place on the counter to cool slightly before removing blackened skin, seeds and green top. (You can place the peppers in a plastic ziplock at this point to allow steam to remove the blistered skin)

4. In a dry skilled place almonds and torn pieces of bread. Allow to toast on low until the bread is golden and the almonds are slightly toasted.

5. Add garlic clove towards the end of toasting to allow some of the fresh garlic flavor to cook off.

6. Place all ingredients in a food processor or blender and pulse to combine.

7. Adjust salt and vinegar to taste.

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