Romesco Sauce (Spanish Roasted Red Pepper & Almond Sauce)

By @saucesanddips | Classic Catalan Sauce for Grilled Meats, Seafood, and Veggies

Romesco is a smoky, nutty Spanish sauce from Catalonia made with roasted peppers, tomatoes, almonds, garlic, and sherry vinegar. Thickened with toasted bread and blended with olive oil, it’s a versatile condiment that’s incredible with grilled seafood, vegetables, chicken, and crusty bread.

Ingredients (Makes about 1½ cups)

2 roasted red bell peppers, peeled and seeded (or 1 jar/12 oz roasted peppers, drained)
2 plum tomatoes, halved and roasted (or ½ cup crushed tomatoes)
½ cup toasted almonds (or ¼ cup almonds + ¼ cup hazelnuts)
1 small slice day-old bread (about 25 g), toasted
2–3 garlic cloves, peeled (roast with tomatoes for sweeter flavor)
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon fine sea salt, plus more to taste
⅓–½ cup extra-virgin olive oil
Freshly ground black pepper, to taste

Instructions

1. Prep the Base
Roast tomatoes (and garlic if you like them mellow) at 425°F (220°C) until soft and lightly charred, 15–20 minutes. Let cool slightly.

2. Blend the Dry Ingredients
In a food processor, pulse toasted almonds (and hazelnuts if using) with the toasted bread until finely ground.

3. Add Vegetables & Seasoning
Add roasted peppers, tomatoes, garlic, sherry vinegar, smoked paprika, cayenne, and salt. Blend until mostly smooth with a bit of texture.

4. Stream in Oil
With the motor running, slowly stream in ⅓–½ cup olive oil until the sauce thickens and emulsifies. Season with black pepper and adjust salt/vinegar to taste.

5. Rest
Let sit 15–20 minutes before serving for flavors to marry.

Serving Ideas

Spoon over grilled shrimp, octopus, or white fish
Serve with charred asparagus, roasted cauliflower, or potatoes
Spread on sandwiches or use as a dip with crusty bread

Tips from @saucesanddips

For extra smokiness, char peppers and tomatoes over an open flame or grill
Bread adds body—use gluten-free bread to keep it GF
Keeps 5–7 days refrigerated; stir in a splash of olive oil before serving

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