The secret to an authentic romesco sauce lies in the careful charring of vegetables and the perfect balance of nuts and olive oil. This versatile Spanish condiment, originating from Tarragona, transforms simple dishes into culinary experiences. This romesco sauce recipe highlights the depth of flavor achieved through roasting and the rustic texture that makes it so beloved. It’s an ideal accompaniment for grilled fish, vegetables, or as a bright spread.

⏱ Time: 45 min
👥 Servings: Makes 1 1/2 cups (approx. 6 servings)
📊 Level: Easy
🥗 9 ingredients
️ Dive into the Zesty World of Romesco Sauce! Romesco sauce: master this authentic Spanish condiment. Blend roasted tomatoes, peppers, and almonds for a rich, s

Dive into the Zesty World of Romesco Sauce!

Romesco sauce: master this authentic Spanish condiment. Blend roasted tomatoes, peppers, and almonds for a rich, smoky flavor. Perfect for dipping or as a topping.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Sauce
Cuisine: Spanish
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/4 cup (35 grams) whole skinned almonds (or combination almonds and hazelnuts)
  • 4 Roma tomatoes, cut in half
  • 1 large red bell pepper, cut in half (seeds and membranes removed) OR ñora peppers
  • 4-5 cloves garlic, leave skin on
  • 1/2 cup (125 ml) extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons tomato paste
  • 1 teaspoon sweet paprika
  • 1/4 teaspoons smoked sweet paprika

Method
 

  1. Preheat the oven to 425F. Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20 minutes or until the vegetables are charred. While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins.
  2. Place the grilled peppers, tomatoes, and garlic in a food processor. Add half of the olive oil along with the sherry vinegar, tomato paste, sweet paprika, and smoked sweet paprika. Pulse until smooth.
  3. Add the roasted almonds and blend until smooth, gradually adding the remaining olive oil in a steady stream.
  4. Taste and add more salt if you like, and you can add more olive oil if you prefer a smoother consistency.
  5. Transfer to a jar with a lid and chill in the refrigerator for at least a day before serving. Will keep in the fridge for up to a week.

Notes

– For the deepest flavor, ensure the vegetables are well-charred, but not burnt. I’ve found that rotating the baking sheet halfway through helps achieve even charring.
– While a food processor works well for a rustic texture, a mortar and pestle will give you the most traditional, coarse consistency if you have the time.
– Store the romesco sauce in an airtight container in the refrigerator for up to one week. A thin layer of olive oil on top can help preserve its freshness and prevent discoloration.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the deepest flavor, ensure the vegetables are well-charred, but not burnt. I’ve found that rotating the baking sheet halfway through helps achieve even charring.
  • While a food processor works well for a rustic texture, a mortar and pestle will give you the most traditional, coarse consistency if you have the time.
  • Store the romesco sauce in an airtight container in the refrigerator for up to one week. A thin layer of olive oil on top can help preserve its freshness and prevent discoloration.

This romesco sauce is a testament to the power of simple, quality ingredients. Experiment with different nuts or add a touch of chili for extra heat. Enjoy this bright taste of Spain!

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