Name: Romesco Sauce Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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

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This classic Spanish Romesco sauce recipe is made with roasted bell peppers, tomato, garlic, almonds and thickened with bread. It's super versatile and easy to make!

Romesco Sauce

We're cooking up a quick batch of romesco sauce in the Chili Pepper Madness kitchen, my friends. Have you ever cooked with romesco sauce? Now is the time! This sauce features red peppers and almonds, and it's pretty impossible to resist.

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

Romesco Sauce - In a bowl, ready to serve

Romesco Sauce Ingredients

Roasted Red Bell Peppers
Tomatoes - I used roasted tomatoes, but sun dried tomatoes are a good option. Fire roasted tomatoes are awesome here.
Garlic
Italian Bread - For thickening the sauce. Stale or lightly toasted bread is important.
Almonds - 1/4 cup to 1/2 cup, depending how much nutty flavor you're looking for. Hazelnuts are a nice swap. Try both almonds and hazelnuts to change it up. Pine nuts are great here, too.
Red Wine Vinegar
Olive Oil - Use a good quality extra virgin olive oil for the most flavorful romesco.
Sea Salt - You can use other seasonings, like sweet or smoked paprika for a smoky flavor or dried herbs, if desired.

How to Make Romesco Sauce

Roast the pepper and tomatoes. To make classic this Spanish Romesco recipe, first slice the tomatoes and bell pepper in half. Set them onto a baking sheet. Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.

Bake. Bake for 30 minutes at 400°F, or until the peppers and tomato skins loosen and char. Remove from heat and cool.

Dry toast the almonds. Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor.

Blend it. To the food processor, add bread and pulse a few times to break it all apart.

Peel. Peel the skins from the tomatoes, pepper and garlic.

Process the mixture. Into the food processor they go with a bit of salt. Process until a paste forms. It should be fairly wet.

Add olive oil. Pour in olive oil in a stream while processing. Process until it smooths out.

Add vinegar and salt. Add vinegar and pulse.

Boom! Done! Your romesco sauce is ready to serve. We love this sauce. A true classic.

Recipe Tips & Notes

Serve it in many different ways. Romesco sauce is great with any type of fish or grilled meats. It will add loads of punch and flavor to your roasted or grilled vegetables as well. Serve it as a dipper for your guests.
Adjust to your tastes. Need more vinegar for zing? Need more salt? Adjust as you’d like.

What is romesco sauce?

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

Storage

Homemade romesco will stay fresh in the fridge for about 4-5 days. Keep it stored in an airtight container. Be sure to use a clean spoon any time you reach for some! Any new bacteria introduced to the sauce will cause it to spoil.

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.