Tips To Make Romesco Sauce Recipe The Best

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Romesco sauce, a vibrant and flavorful condiment originating from Catalonia, Spain, is a delicious addition to a variety of dishes. Its rich, nutty character comes from roasted red peppers, tomatoes, and almonds, balanced with a hint of smokiness from roasted garlic and a touch of acidity from vinegar. While traditionally served with grilled seafood, romesco’s versatility allows it to elevate roasted vegetables, pasta dishes, and even charcuterie boards.

This recipe offers a straightforward approach to creating a classic romesco sauce, perfect for dipping, drizzling, or spreading.

Romesco Sauce
Romesco Sauce


2 large red bell peppers, halved and seeded

  • 3 roma tomatoes, halved
  • 2 garlic cloves, unpeeled
  • 1/2 cup raw almonds
  • 1/4 cup raw cashews
  • 1 slice day-old bread, toasted (optional)
  • 1/2 red onion, roughly chopped
  • 1 red Fresno chile, seeded and roughly chopped (adjust for spice preference)
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon smoked paprika
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Roast the vegetables and garlic: Preheat your oven to broil. Place the red pepper halves, cut-side down, and the roma tomato halves on a baking sheet. Add the unpeeled garlic cloves to the sheet as well. Broil for 15-20 minutes, or until the vegetables are blistered and softened. The skin of the peppers should be blackened in some spots. Remove from the oven and let cool slightly.

    2. Toast the nuts (optional): While the vegetables cool, you can toast the almonds and cashews for extra flavor. Spread the nuts on a separate baking sheet and toast in the preheated oven (350°F) for 5-7 minutes, or until fragrant and lightly golden brown. Keep an eye on them to prevent burning.

    3. Remove skins and seeds: Once cool enough to handle, peel the skins off the roasted peppers. The skin should come off easily. Discard the skins and seeds. Squeeze out any excess liquid from the roasted tomatoes.

    4. Combine ingredients: In a food processor or blender, add the roasted red peppers, tomatoes, roasted garlic cloves (remove the peel), toasted nuts (if using), chopped red onion, Fresno chile, sherry vinegar, olive oil, smoked paprika, and a pinch of red pepper flakes (optional).

    5. Blend until smooth: Pulse the ingredients a few times, then blend until you achieve a smooth and creamy consistency. You may need to scrape down the sides occasionally to ensure everything gets incorporated.

    6. Season and adjust: Season the sauce with salt and freshly ground black pepper to taste. If you prefer a thinner consistency, you can add a tablespoon or two of water while blending.

    7. Serve and enjoy: Your romesco sauce is now ready to enjoy! Serve it with grilled seafood, roasted vegetables, crusty bread for dipping, or use it as a sauce for pasta dishes.

    Nutrition Facts (per serving, approximately):

    Calories: 180

  • Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 5g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    Romesco sauce is a delightful and versatile condiment that can add a burst of flavor to many dishes. Its smoky, nutty, and slightly sweet profile makes it a favorite among chefs and home cooks alike. The ease of preparation allows you to whip up a fresh batch of romesco in under 30 minutes, making it a perfect choice for weeknight meals or casual entertaining.


    1. Can I use roasted red peppers from a jar instead of fresh ones?

    Yes, you can definitely use roasted red peppers from a jar to save time. Look for jarred peppers packed in water rather than oil. Drain them well before adding them to the food processor.

    2. How long will romesco sauce keep in the refrigerator?

    Homemade romesco sauce will keep for up to 5 days in an airtight container in the refrigerator.

    3. Can I freeze romesco sauce?

    Yes, you can freeze romesco sauce for up to 3 months. Allow it to thaw completely in the refrigerator before using.