I finally perfected my Romesco Sauce, a silky, nutty blend of roasted peppers, almonds, and sherry vinegar that adds a clever twist to weeknight dinners and party platters.
I still remember the first time I tossed roasted red peppers and toasted almonds into a blender and watched something unexpectedly magical happen. This Romesco Sauce is smoky, tangy and just a touch spicy, creamy enough to make you want to dip everything, but it also acts a little like a tapenade so you can smear it on bread or spoon it over greens.
I keep it simple yet a little mysterious, perfect for weekend guests or a quick flavor fix on a weekday. Try it and you might find your new go to condiment.
Ingredients
- Roasted red peppers: Sweet smoky peppers, high in vitamin C and fiber, they brighten and sweeten
- Toasted almonds or hazelnuts: Give creamy nutty body, plant protein and healthy fats, a toasty crunch sometimes
- Garlic: Pungent and savory, adds bite and depth, also linked to immune support
- Extra virgin olive oil: Silky texture, rich in monounsaturated fats, makes sauce smooth and hearty
- Smoked paprika: Smoky sweet spice that gives color and that Spanish pimenton flavor
- Sherry or red wine vinegar: Bright acidic kick, cuts richness and keeps the sauce lively and tangy
- Stale country bread: Absorbs oils and juices, adds body and subtle carbs, helps thicken naturally
Ingredient Quantities
- 2 cups roasted red peppers, drained (about one 12 oz jar or 3 medium roasted)
- 1 medium ripe tomato, roasted and peeled (about 1/2 cup)
- 1/3 cup toasted almonds or hazelnuts, skins removed if possible
- 1 small stale slice country bread, crust removed, torn (about 1 oz / 30 g)
- 2 large garlic cloves
- 1 teaspoon smoked paprika (pimenton)
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper or hot paprika (optional if you like heat)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (optional, for brightness)
How to Make this
1. Prep the veg: if you have jarred roasted red peppers (about 2 cups) drain them and pat dry. Roast the tomato under the broiler or on a hot skillet until the skin blisters, then cool and peel, chop roughly.
2. Toast the nuts: heat a dry skillet over medium and toast 1/3 cup almonds or hazelnuts until fragrant and lightly browned, 3 to 5 minutes. Let cool and rub in a towel to remove loose skins if you can.
3. Soak the bread: tear the small stale slice of country bread into pieces, put them in a bowl and pour 2 tablespoons sherry vinegar or red wine vinegar over, let sit 5 minutes then squeeze out excess vinegar so the bread is soft but not soggy.
4. Soften the garlic: smash or roughly chop 2 large garlic cloves and briefly cook them in a splash of olive oil in the skillet until just golden, about 30 seconds to 1 minute, this takes the raw edge off. cool a bit.
5. Build the base: in a food processor add the toasted nuts, the soaked bread, the garlic, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne or hot paprika if you want heat. Pulse until it becomes a coarse paste.
6. Add the tomatoes and peppers: add the roasted tomato (about 1/2 cup) and the drained roasted red peppers to the processor and pulse until mostly blended, scraping down the sides so everything mixes.
7. Emulsify with oil: with the processor running slowly stream in 1/2 cup extra virgin olive oil until the sauce is creamy and cohesive. Stop and taste, adjust texture by adding a tablespoon or two of water or a little more oil if it seems too thick.
8. Brighten and balance: add 1 tablespoon lemon juice if using and another splash of vinegar if it needs more acidity. Taste and correct salt, pepper or cayenne as needed.
9. Store and serve: transfer to a jar, smooth the top and pour a thin film of olive oil over the surface, refrigerate up to a week. Serve with grilled fish, roasted veg, toasted bread or as a dip.
Equipment Needed
1. Food processor (for pulsing the nuts, bread, peppers and tomato into a sauce)
2. Heavy skillet or cast iron pan (toast nuts, soften garlic, or sear the tomato on the stovetop)
3. Broiler or rimmed baking sheet (to roast or blister the tomato under the broiler)
4. Mixing bowl (to soak the torn bread with vinegar)
5. Measuring spoons and a 1/2 cup measure (for oil, vinegar, spices)
6. Chef’s knife and cutting board (for chopping tomato and prepping garlic)
7. Fine mesh strainer or slotted spoon (to drain jarred roasted peppers)
8. Rubber spatula or bowl scraper (to get every bit out of the processor)
9. Clean kitchen towel (to pat peppers dry and rub nut skins off)
10. Small jar with lid (for storing the romesco in the fridge)
FAQ
Savory Delight: Easy Homemade Romesco Sauce Recipe Substitutions and Variations
- Roasted red peppers: jarred pimientos or roast fresh red bell peppers, or try roasted poblanos for a smokier, earthier note
- Toasted almonds or hazelnuts: swap with toasted walnuts or pine nuts, or for nut free use toasted sunflower or pumpkin seeds
- Stale country bread: replace with about 1 oz crushed crackers, 2 tbsp panko or plain breadcrumbs, or a torn small tortilla
- Sherry vinegar: use red wine vinegar or apple cider vinegar, or a squeeze of lemon juice in a pinch
Pro Tips
1) Pat those jarred peppers very dry and save a tablespoon of the jar oil or a bit of the vinegar to taste. Too much free liquid will make the sauce thin and bland, but a little of that jar flavor can actually boost the overall taste.
2) Toast the nuts until they smell nutty, then rub off as much skin as you can. The skins add bitterness, and blanched or skinned nuts give a cleaner, smoother flavor. If youre using hazelnuts, smash them a bit first so they release more oil.
3) Decide the texture before you finish blending. Pulse for a rustic, coarse texture thats great on grilled things, or blend until smooth then push through a fine sieve for a silky sauce. If it gets too thick, add oil or a tablespoon of warm water at a time, not all at once.
4) Balance last and let it rest: always check acid and salt at the end, add lemon or vinegar in tiny amounts until it sings. Let the sauce sit in the fridge at least a few hours or overnight, the flavors mellow and get way better the next day.
Savory Delight: Easy Homemade Romesco Sauce Recipe
My favorite Savory Delight: Easy Homemade Romesco Sauce Recipe
Equipment Needed:
1. Food processor (for pulsing the nuts, bread, peppers and tomato into a sauce)
2. Heavy skillet or cast iron pan (toast nuts, soften garlic, or sear the tomato on the stovetop)
3. Broiler or rimmed baking sheet (to roast or blister the tomato under the broiler)
4. Mixing bowl (to soak the torn bread with vinegar)
5. Measuring spoons and a 1/2 cup measure (for oil, vinegar, spices)
6. Chef’s knife and cutting board (for chopping tomato and prepping garlic)
7. Fine mesh strainer or slotted spoon (to drain jarred roasted peppers)
8. Rubber spatula or bowl scraper (to get every bit out of the processor)
9. Clean kitchen towel (to pat peppers dry and rub nut skins off)
10. Small jar with lid (for storing the romesco in the fridge)
Ingredients:
- 2 cups roasted red peppers, drained (about one 12 oz jar or 3 medium roasted)
- 1 medium ripe tomato, roasted and peeled (about 1/2 cup)
- 1/3 cup toasted almonds or hazelnuts, skins removed if possible
- 1 small stale slice country bread, crust removed, torn (about 1 oz / 30 g)
- 2 large garlic cloves
- 1 teaspoon smoked paprika (pimenton)
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper or hot paprika (optional if you like heat)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (optional, for brightness)
Instructions:
1. Prep the veg: if you have jarred roasted red peppers (about 2 cups) drain them and pat dry. Roast the tomato under the broiler or on a hot skillet until the skin blisters, then cool and peel, chop roughly.
2. Toast the nuts: heat a dry skillet over medium and toast 1/3 cup almonds or hazelnuts until fragrant and lightly browned, 3 to 5 minutes. Let cool and rub in a towel to remove loose skins if you can.
3. Soak the bread: tear the small stale slice of country bread into pieces, put them in a bowl and pour 2 tablespoons sherry vinegar or red wine vinegar over, let sit 5 minutes then squeeze out excess vinegar so the bread is soft but not soggy.
4. Soften the garlic: smash or roughly chop 2 large garlic cloves and briefly cook them in a splash of olive oil in the skillet until just golden, about 30 seconds to 1 minute, this takes the raw edge off. cool a bit.
5. Build the base: in a food processor add the toasted nuts, the soaked bread, the garlic, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne or hot paprika if you want heat. Pulse until it becomes a coarse paste.
6. Add the tomatoes and peppers: add the roasted tomato (about 1/2 cup) and the drained roasted red peppers to the processor and pulse until mostly blended, scraping down the sides so everything mixes.
7. Emulsify with oil: with the processor running slowly stream in 1/2 cup extra virgin olive oil until the sauce is creamy and cohesive. Stop and taste, adjust texture by adding a tablespoon or two of water or a little more oil if it seems too thick.
8. Brighten and balance: add 1 tablespoon lemon juice if using and another splash of vinegar if it needs more acidity. Taste and correct salt, pepper or cayenne as needed.
9. Store and serve: transfer to a jar, smooth the top and pour a thin film of olive oil over the surface, refrigerate up to a week. Serve with grilled fish, roasted veg, toasted bread or as a dip.
