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Romesco Sauce in a white bowl.

Spanish Romesco Sauce Recipe

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  • Author: Kara Taylor- Home Cooks Guide
  • 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

Scale

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.