Romesco sauce originates from the Catalonia region in Spain. It is made of roasted tomatoes, garlic, peppers, nuts, bread, oil and vinegar all ground into a paste. This is an extremely versatile sauce that is often served with raw or roasted vegetables, poultry, fish, meat, on bread or sandwiches, and as a component in soups and braised dishes. It’s earthly, savory, tangy, sweet and a little (or a lot) spicy and absolutely delicious.
I first encountered Romesco sauce on a trip to Spain with my family when I was a teen. It was served in a restaurant in Barcelona with some grilled green onions and salty, crumbly cheese and it is one of those food memories that have stayed with me all these years. This is one of my all-time favorite sauces and has found a place on every summer menu I have done at the restaurant.
There is a lot of room for variation within this sauce and I have tasted many renditions over the years. If I see romesco on a menu, I order it just to compare their version to my own.
Traditionally, romesco features tomatoes and garlic that are roasted. Roasting reduces the liquid and adds sweetness. The peppers used traditionally are dried Spanish peppers. These are hard to find in the States so I substitute with roasted red pepper and dried Ancho and Paprika powder. You may use any kind of nuts. I typically use almonds, but hazelnut and walnuts make a great romesco as well. The nuts should be toasted. So should the bread crumbs.
Romesco can be made with a mortar and pestle into a rustic and gritty sauce or blended until smooth. It can also be thinned and used as a dressing for sauteed vegetables, greens or salad.
Print
Spanish Romesco Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: Sauce
- Method: mixing
- Cuisine: Spanish
- Diet: Vegetarian
Description
Romesco Sauce originates from the Catalonia region in Spain. This versatile and delicious sauce is made with roasted tomatoes, garlic, peppers, nuts, bread, olive oil and vinegar. Use it on everything!
Ingredients
2 bell peppers, roasted and peeled
2 medium-small tomatoes, roasted and peeled
2 garlic cloves, roasted
2 garlic cloves, raw
1 Tablespoon Ancho chili powder
2 teaspoons paprika (hot or mild)
3/4 teaspoons salt
2 Tablespoons Sherry Vinegar or Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 cup toasted slivered almonds (or hazelnuts, pine nuts or walnuts)
1 cup dried toasted bread (about 3 slices of baguette) or 1/2 cup toasted panko
Instructions
In your food processor, pulse the garlic, almonds, and bread crumbs until very finely minced.
Add everything else except for the oil and process on high until fairly smooth.
Slowly add the olive oil while the food processor is running.
Keeps for 1 week in the refrigerator.
Leave a Reply