This Spanish inspired romesco sauce is smoky, nutty, slightly sweet, and has a hint of heat, all of which make it totally irresistible. It’s easy to make and adds a burst of flavor to any dish!
I love sauces! Sauces have the power to transform basic foods into something extraordinary. The last few months I’ve been obsessed with this romesco sauce and had to share. It’s bold, zippy, and complements a wide range of meals.
What is Romesco Sauce?
This sauce is inspired by Spain’s Romesco sauce. Romesco sauce comes from the Catalonia region of northeastern Spain. It was made by local fisherman who ground the ingredients in a mortar and pestle, similar to Italian pesto, to serve with their fresh catch of the day.
Traditionally it’s made from a mixture of tomatoes, garlic, nuts, olive oil, vinegar, and a local dried pepper called nyora. Sometimes stale bread is added for more texture and additional spices for some heat. It can be made thick or thin, mild or spicy, and smooth or chunky.
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Romesco Sauce Ingredients
Here’s what you’ll need to make this easy recipe:
- Roasted red peppers- I used jarred roasted red peppers to save time, but you can certainly roast your own.
- Whole almonds- choose unsalted if you can. I toast them for a little extra depth of flavor. It’s ok to use almonds with skin on!
- Garlic- roasted garlic adds a sweeter, more caramelized, mellow garlic flavor to the sauce
- Tomato paste- adds a rich depth of tomato flavor
- Olive oil- makes the sauce rich and creamy
- Red wine vinegar – the acidic flavor adds a nice tang
- Chipotle in adobo- for a slight smoky kick. You can also substitute cayenne pepper.
- Spices- cumin, salt, pepper, and smoked paprika. Smoked paprika adds an extra smoky flavor and I highly recommend seeking that spice out.
Variations In Romesco Sauce
You’ll notice that this sauce differs from the authentic romesco sauce you would find in Spain. Nyora peppers are difficult to find in local groceries. Because of this, I substituted roasted red peppers and added smoked paprika and chipotle in adobo to get a similar flavor profile. I’ve made it with roasted tomatoes but found I liked the flavor tomato paste added much more.
The beauty of cooking is you can be inspired by different culture’s cuisines and experiment to make it your own. No matter the variation, you can always expect the taste to be nutty, slightly sweet, smoky, and vibrant. This version tastes quite similar and I think it’s absolutely delicious!
How To Make Romesco Sauce
I puree the the ingredients in a blender for a smoother consistency, but you certainly can use a mortar and pestle for a more rustic texture. Alternatively, you can use a food processor and pulse until you have reached your desired consistency.
How To Use
Romesco sauce is extremely versatile and complements a wide range of dishes. Use it as a sauce, condiment, and also a dip. Here are some suggestions on what to use it with:
- Serve with fish, chicken, or meat
- Delicious on roasted or grilled vegetables
- Tasty dip for crusty bread, flatbread, or raw veggies
- Spread on sandwiches as a condiment
- Use it on top of eggs, tacos, hamburgers, and more.
- Also use as a pasta sauce
Looking for more delicious sauce or dip recipes? Here are some of my favorites:
- Curry White Bean Dip
- Healthy Chipotle Ranch
- Black Bean Dip
- Basil Pesto Recipe
- Homemade Classic Hummus
Romesco Sauce
Ingredients
- ½ cup almonds unsalted
- 4-5 large garlic cloves peel left on
- 2 whole roasted red peppers drained & de-seeded
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ – ½ teaspoon chipotle in adobo sauce to taste (optional)
- 2 tablespoons water
- Ground black pepper to taste
- Salt to taste
Instructions
- Preheat oven to 400°F. Line a small baking pan with parchment paper. Spread the almonds in an even layer and place garlic cloves (peel left on) on the pan. Lightly spray just the garlic gloves with oil.
- Bake for ten minutes, until almonds are lightly toasted but not burnt. Remove the almonds and continue roasting the garlic cloves for an additional 10-15 minutes until golden and soft to the touch. Let the almonds and garlic cloves cool. Once cool enough to handle, peel the skin off the garlic cloves.
- Place all the ingredients into a blender and blend until smooth. Alternatively, you can mix in a food processor and pulse to get desired texture (see notes). Scrape down the sides as needed. Taste and adjust seasonings and spice to your liking. Add more water (or vinegar or oil) to thin the sauce to desired consistency.
Nutrition Facts
If you want it with a little spice add the chipotle in adobo, a little at a time as you can always taste and add more. I usually buy a can of chipotle in adobo and puree the peppers and sauce together and store in the fridge to use when needed. Alternatively, you can use cayenne or chili powder for spice. Or if you can find dried nyora peppers certainly substitute those as well. It’s alright if your almonds have skin on. Pulse in a food processor if you want the sauce to have more texture. Or use a high-speed blender for a very smooth texture. I use jarred roasted red peppers as a time saver, plus I always have them as a pantry staple. However, you can roast your own red peppers if you would like, just be sure to peel the skin before pureeing.
What’s your favorite sauce? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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