Romesco Sauce

Romesco sauce recipe

The Spruce / Alexandra Shytsman

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 2 cups (16 servings)
Nutritional Guidelines (per serving)
706 Calories
64g Fat
23g Carbs
19g Protein
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Nutrition Facts
Servings: 2 cups (16 servings)
Amount per serving
Calories 706
% Daily Value*
Total Fat 64g 82%
Saturated Fat 6g 29%
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 23g 8%
Dietary Fiber 10g 36%
Protein 19g
Calcium 225mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Romesco sauce or "salsa romesco" originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it in a mortar and pestle to eat with the local catch of the day. While it is great with seafood, it is a very tasty sauce to accompany meat and vegetables as well and is a popular sauce in Spain (though extremely popular in the Catalonia region). Roasted red peppers combine with ground almonds, olive oil, and vinegar to make a smooth, rich and nutty sauce that tastes great even simply spread on a slice of rustic bread.

Ingredients

  • 1 head garlic
  • 12 blanched almonds (or 2 tablespoons almond slivers)
  • 10 to 12 hazelnuts (skins removed)
  • 2/3 cup extra virgin olive oil, divided
  • 1 slice stale bread
  • 2 ripe medium-sized tomatoes (or 1 large tomato)
  • 2 large roasted red peppers (well-drained)
  • 3 to 4 tablespoons red wine vinegar or sherry vinegar
  • 1/4 teaspoons red pepper flakes or small hot pepper (optional)
  • Salt (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for romesco sauce
    The Spruce / Alexandra Shytsman
  2. Begin by roasting the garlic. Preheat the oven to 300 F. First, rub off excess dry skin from the garlic head. Then place it on a baking sheet and drizzle a bit of olive oil on top. Roast the garlic in the oven (or toaster oven) for 20 minutes at 300 F or until the garlic on the inside is roasted and soft.

    Roast garlic
    The Spruce / Alexandra Shytsman
  3. Place almonds and hazelnuts into a food processor and process until finely ground.

    Place almonds and hazelnuts
    The Spruce / Alexandra Shytsman
  4. Heat 2 to 3 tablespoons of olive oil into a small frying pan over medium heat and quickly fry the stale bread until both sides are browned. It should have the texture of a crouton.

    Heat olive oil
    The Spruce / Alexandra Shytsman
  5. Remove from the pan and allow to drain on a paper towel-lined plate.

    Remove bread
    The Spruce / Alexandra Shytsman
  6. Cut the tomatoes into quarters and add to the same pan, add 1 to 2 tablespoons more of olive oil if needed. Sauté for 4 to 5 minutes. Remove pan from heat.

    Cut tomatoes into quarters
    The Spruce / Alexandra Shytsman
  7. Once the bread is cooled, tear it into six pieces and process it with the nuts.

    Blend bread
    The Spruce / Alexandra Shytsman
  8. Add the sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.

    Add tomatoes and oil
    The Spruce / Alexandra Shytsman
  9. While the processor is running, slowly drizzle in the remaining 1/3 cup of oil and the vinegar. Add salt to taste.

    Oil in food processor
    The Spruce / Alexandra Shytsman
  10. Serve with meat, fish, poultry, or vegetables.

    Romesco sauce
    The Spruce / Alexandra Shytsman

Storage

  • Store sauce tightly covered in the refrigerator for up to 7 days.