Romesco Sauce

If you’re looking to add a new flavor-packed recipe, this easy Romesco Sauce might just be it. This Spanish sauce from Catalonia, is known for its bold blend of roasted red peppers, fire-roasted tomatoes, blanched almonds, hazelnuts, garlic, and a tangy kick of vinegar.

It comes together quickly, making it the perfect companion to everything from fish and chicken, to roasted vegetables or even as a dip.

Looking for more way to use roasted red peppers? Check out my recipes for red pepper pesto, roasted red pepper soup with grilled shrimp, and tortilla-crusted sea bass with roasted red pepper puree too!

The resulting blend of ingredients creates a sauce that’s smoky, nutty, slightly sweet, and tangy all at once. Whether served with proteins, used as a dip, or drizzled over vegetables, homemade Romesco sauce elevates just about any dish you pair it with.

Key Ingredients

• Roasted Red Peppers: Provides a smoky sweetness and vibrant red color. Jarred peppers are a perfect time-saver.
• Fire-Roasted Tomatoes: Adds depth and a slight tang, roasted tomatoes are essential to the sauce’s hearty base. Canned tomatoes make this recipe quick and easy.
• Nuts: Typically raw almonds, hazelnuts, or a combination contribute richness and a creamy texture. Pine nuts can also be used.
• Garlic: For robust, aromatic undertones.
• Extra Virgin Olive Oil: A staple in Spanish cooking, it elevates the sauce’s smoothness.
• Vinegar: Red wine vinegar or sherry vinegar, adds a needed pop of acidity.
• Spices: Smoked paprika and cayenne pepper for a hint of smokiness and optional heat. Kosher salt and black pepper round out the flavors.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Romesco Sauce

Prep Your Ingredients:

• If you’re roasting your own peppers, char them over an open flame or in the oven on a sheet pan until the skin is blackened. Peel and core them.
• Lightly toast your almonds and hazelnuts in a dry pan for extra depth of flavor.

Combine in the Food Processor:

• Add the roasted red bell peppers, fire-roasted tomatoes, toasted almonds and hazelnuts, and garlic to your food processor or blender.
• Pour in olive oil, about 1/4 cup to start. You may need to depending on your desired consistency.

Season:

• Add 1 tablespoon of sherry vinegar, a sprinkle of smoked paprika, and a pinch of cayenne pepper (optional for heat).
• A handful of fresh, flat-leaf parsley for some vibrant freshness.

Blend and Taste:

• Pulse or blend the mixture until smooth (or keep it a bit chunky if you prefer texture). Adjust the olive oil for consistency and taste-test for seasoning. Need more acidity? Add a splash of vinegar. Too thick? A tablespoon of water or olive oil can thin it out.

Now your flavorful sauce is ready to serve, or store in an airtight container for 5 to 7 days in the refrigerator.

Tips for Perfect Romesco Sauce

Just a few tweaks can take your Romesco sauce from good to amazing!

• Roast Your Own Veggies: If time allows, roast your red peppers and fresh tomatoes fresh at home. This roasted red pepper pesto post shows how it’s done. Slice your tomatoes in half and place on the baking sheet with the peppers. The cooking times may be different.
• Don’t Skip the Toasting: Toast those nuts! It’s a small step but makes a huge difference in richness.
• Adjust the Heat: Like it spicy? Add a bit more cayenne or a pinch of red pepper flakes. Want it mild? Skip the spice entirely – it’s still delicious. You can also use sweet, regular paprika instead of smoked for a less intense smoky kick.
• Play with Texture: Prefer your sauce with some crunch? Blend it less. For velvety smoothness, let the processor run a little longer.
• Roast Your Garlic: Swap out raw garlic for roasted garlic cloves. Roasting it mellows the bite and adds a caramelized sweetness, making the sauce even richer.
• Sunflower Seeds are a fantastic nut-free alternative that still bring a rich, slightly buttery texture. Lightly toast them for added flavor before blending.
• To Freeze: Use an ice cube tray to divide the sauce into individual portions. Once frozen, transfer the cubes to a freezer-safe bag or container. This makes defrosting quick and easy – perfect for small servings or quick meal prep.

Ways to Use Romesco Sauce

• Crusty bread or baguette slices for a simple yet elegant appetizer.
• Crackers or pita chips, bringing smoky and tangy flavors to your snack game.
• Fresh vegetable sticks, such as celery, carrots, or bell peppers, for a healthier, colorful option.
• Grilled chicken thighs or breasts, balancing the meat’s savoriness with a tangy kick.
• Steak or lamb chops, where the sauce cuts through the fattiness and adds complexity.
• White fish like cod or halibut, providing a delicate yet flavorful contrast. (shown above)
• Potatoes: Toss roasted baby potatoes with a dollop of Romesco for an addictive side.
• Cauliflower: Drizzle the sauce over roasted florets for a vibrant pop of color and flavor.
• Asparagus or green beans: Turn these simple veggies into something truly special.
• Tossed with spaghetti, penne, or rigatoni, offering a smoky alternative to marinara.
• Pizza: Use it as the base sauce for a flatbread or traditional pizza. Its smoky and tangy profile pairs well with toppings like goat cheese, arugula, and grilled chicken.
• Sandwiches: Spread it on a turkey or roast beef sandwich for an instant flavor upgrade. It’s also excellent on breakfast sandwiches with egg and bacon.
• Wraps and paninis: Romesco adds a gourmet edge to paninis or wraps filled with grilled veggies, chicken, or even tofu.

Did you try this recipe? I’d love to see it!
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Enjoy!!