Authentic Romesco Sauce Recipe (Spanish Red Pepper & Almond Sauce)
Learn how to make classic Spanish Romesco sauce at home with roasted red peppers, tomatoes, almonds, and smoky paprika. This versatile Mediterranean sauce is perfect for grilled vegetables, seafood, chicken, or as a flavorful dip.
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Ingredients
- •2 large roasted red bell peppers (about 1 cup, peeled and seeded)
- •1/2 cup blanched almonds (toasted)
- •1/4 cup extra-virgin olive oil
- •2 medium garlic cloves, peeled
- •1 medium tomato, roasted or charred and peeled
- •2 tbsp sherry vinegar (or red wine vinegar)
- •1 thick slice day-old country bread (about 1 oz), crust removed
- •1/2 tsp smoked paprika (pimentón de la Vera)
- •1/4 tsp cayenne pepper (optional, for heat)
- •1/2 tsp kosher salt, plus more to taste
- •Freshly ground black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). To roast the tomato and bread, place the tomato and bread slice on a baking sheet and toast for 10-12 minutes, turning the bread halfway through, until the tomato skin blisters and the bread is golden. Let the tomato cool, then peel and core it.
- 2
If using raw almonds, toast them in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant. Let cool.
- 3
In a food processor or blender, combine the peeled roasted red peppers, toasted almonds, peeled roasted tomato, toasted bread, and garlic cloves.
- 4
Add the sherry vinegar, smoked paprika, cayenne pepper (if using), and kosher salt. Pulse several times until the mixture is very chunky.
- 5
With the processor running, slowly drizzle in the olive oil and process until you reach a thick, slightly coarse puree. Scrape down the sides as needed.
- 6
Taste and season with extra salt, black pepper, and more vinegar if desired.
- 7
Transfer to a serving bowl. Serve immediately or let sit for an hour for flavors to meld.
- 8
Store leftovers in an airtight container in the refrigerator.
Tips & Variations
Pro Tips
- • Use jarred roasted red peppers for convenience, but drain them well to avoid a watery sauce.
- • For extra smokiness, grill your peppers and tomato over an open flame instead of roasting.
- • If you need a gluten-free version, substitute the bread with a gluten-free alternative or omit it for a thinner sauce.
- • Let the Romesco rest for at least 30 minutes before serving for deeper flavor.
- • Adjust the consistency with more olive oil or a splash of water if the sauce is too thick.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Hazelnut Romesco: Swap almonds for toasted hazelnuts for a deeper, earthy flavor.
- • Spicy Romesco: Add an extra pinch of cayenne or a dried chili pepper for more heat.
- • Chunky Romesco: Pulse the sauce less for a rustic dip texture, perfect for spreading on bread.
Frequently Asked Questions
What can I serve Romesco sauce with?
Romesco is fantastic with grilled vegetables, chicken, fish, shrimp, or as a dip for crusty bread. It also makes a flavorful spread for sandwiches and wraps.
How long does Romesco sauce keep?
Stored in an airtight container in the refrigerator, Romesco sauce will keep for up to 5 days. Stir before serving.
Can I freeze Romesco sauce?
Yes! Romesco freezes well for up to 2 months. Thaw in the refrigerator and stir before using.
Is this Romesco sauce gluten-free?
The classic recipe uses bread, but you can substitute gluten-free bread or omit it for a thinner, gluten-free version.
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