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.

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Sauces and Dips

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Romesco Sauce (Spanish Roasted Red Pepper & Almond Sauce)

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…

TypeSauces

CuisineSpanish

Ingredients

Batch½×1×2×

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• 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 BaseRoast 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 IngredientsIn a food processor, pulse toasted almonds (and hazelnuts if using) with the toasted bread until finely ground.
3. Add Vegetables & SeasoningAdd roasted peppers, tomatoes, garlic, sherry vinegar, smoked paprika, cayenne, and salt. Blend until mostly smooth with a bit of texture.
4. Stream in OilWith 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. RestLet sit 15–20 minutes before serving for flavors to marry.

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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

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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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