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29 December 2013

Learn how to make the classic Spanish Romesco sauce with this recipe, including roasted bell peppers, tomato, garlic, almonds and thickened with toasted bread.

Romesco sauce is a Spanish sauce with a focus on red peppers and almonds or other nuts from Tarragona, Catalonia, Spain.

Typically the nuts are slightly roasted then processed with roasted red peppers and thickened with a toasty bread. The nutty flavor is apparent goes with any number of dishes, and can be used as a simple condiment, left out as a spread, or tossed over proteins.

The red wine vinegar is an ideal finisher for this sauce and you can vary up the zing quality with more or less vinegar in the end.

There are so many ways to enjoy this sauce. It’s an ideal condiment served at the table for use with any preferred ingredient. I always enjoy it with pork.

Here’s a recipe for one that I particularly enjoy – Pork Roulade with Romesco Sauce.

Romesco Sauce

Try Some of My Other Popular Sauce Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Romesco Sauce - Recipe
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Learn how to make the classic Spanish Romesco sauce with this recipe, including roasted bell peppers, tomato, garlic, almonds and thickened with toasted bread.
Course: Main Course
Cuisine: Spanish
Servings: 8
Calories: 113 kcal
Ingredients
  • 1 large red bell pepper roasted and chopped
  • 2 medium tomatoes sliced in half
  • 6 medium garlic cloves peeled
  • 1 slice Italian bread stale or lightly toasted
  • 1/4 cup raw almonds
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • A few dashes of sea salt
Instructions
  1. Slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
  2. Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
  3. Bake for 30 minutes with the pork.
  4. Remove from heat and cool.
  5. Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor.
  6. To the food processor, add bread and pulse a few times to break it all apart.
  7. Peel the skins from the tomatoes, pepper and garlic and into the food processor they go with a bit of salt.
  8. Process until a paste forms. It should be fairly wet.
  9. Pour in olive oil in a stream while processing. Process until it smooths out.
  10. Add vinegar and pulse. Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like.

Recipe Video

Nutrition Facts
Romesco Sauce - Recipe
Amount Per Serving
Calories 113 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 12mg 1%
Potassium 150mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 14.4%
Vitamin C 29%
Calcium 1.9%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

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