Romesco Sauce Recipe
Flavorful Romesco Sauce! You'll find a million uses for this robust and flavorful Spanish condiment. Earthy, smoky and deep, it's made with simple ingredients you probably already have on hand. Easy, vegan and gluten-free.
How to Make the Best Romesco Sauce
Romesco sauce is a vibrant Spanish condiment that originated in Tarragona, Catalonia. This versatile sauce has been a staple of Mediterranean cooking for centuries, prized for its rich, smoky depth and incredible versatility. Made from roasted red peppers, toasted nuts, and aromatic spices, it delivers a complex flavor that elevates everything it touches.
What makes this romesco sauce so special is its perfect balance of earthy, smoky, and slightly spicy notes. The combination of smoked paprika and cumin creates a warm, aromatic base, while the toasted almonds add a subtle nuttiness and help thicken the sauce naturally. A splash of sherry vinegar brightens the whole thing up, cutting through the richness.
Use this sauce as a dip for crusty bread, a spread for sandwiches, or a topping for grilled meats and vegetables. It’s particularly wonderful drizzled over roasted potatoes, served alongside grilled fish, or stirred into pasta for a quick and flavorful meal. The sauce keeps beautifully in the refrigerator, making it perfect for meal prep.
Romesco Sauce
Flavorful Romesco Sauce! You'll find a million uses for this robust and flavorful Spanish condiment. Earthy, smoky and deep, it's made with simple ingredients you probably already have on hand. Easy, vegan and gluten-free.
Ingredients
Romesco Sauce
Instructions
Stovetop Method (20 mins)
- Cut the bell pepper in half and remove the seeds. Slice the onion into thick wedges.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the bell pepper halves (cut side down), onion wedges, and smashed garlic cloves.
- Cook for about 10-15 minutes, turning occasionally, until the vegetables are charred and softened. Add the water to help steam and soften them.
Roasting Method (40 mins)
- Alternatively, toss the bell pepper, onion, and garlic with olive oil and roast at 425°F (220°C) for 30-40 minutes until charred and tender.
Blend the Sauce
- Transfer the roasted vegetables to a food processor or blender.
- Add the toasted almonds, tomato paste, cumin, smoked paprika, chili flakes, salt, and sherry vinegar.
- Pulse until you reach your desired consistency—chunky or smooth.
- Drizzle in the remaining olive oil while blending. Stir in the fresh parsley.
- Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to one week.
Notes
- For a quick 5-minute version, use jarred roasted red peppers instead of roasting fresh bell peppers.
- Toast your nuts in a dry skillet over medium heat for 3-4 minutes for the best flavor.
- This sauce thickens as it chills. Add a splash of water or olive oil when reheating to loosen it up.
- Romesco is traditionally served with grilled vegetables, fish, or crusty bread.
