
Romesco Sauce
My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is.
But Romesco is one of those I remember. But it’s only because of a trick, not because it’s more significant in any way.
You see, I can remember Ro-mesco, because it reminds me to think of Ro-asted red bell peppers. And that’s exactly what this sauce is. The base, at least, is roasted red bell peppers. It’s extremely easy to make. In fact, you can use jarred roasted red bell peppers instead of roasting your own.
But the taste? It’s to me, the best flavor ever of anything that doesn’t contain cheese. And that’s saying a lot. If you’ve never made Romesco sauce before, it’s high time you did. You will slather this beautiful red sauce on anything, including yourself, if you run out of breads and meats. It’s just heavenly.
Besides the red bell pepper flavor, the sauce includes almonds, garlic, paprika, and cayenne. It’s Spanish in origin. And similar to a pesto, it all comes together with some olive oil. Only a food processor or blender is needed to make this. In 5 minutes tops you will get the opportunity to smell and taste heaven. Promise.
Romesco Sauce
Makes about 12 ounces
1 – 8 ounce jar of roasted red bell peppers
1/2 cup chopped almonds
2 cloves garlic, coarsely chopped
1/4 cup tomato purée
1/3 cup coarsely chopped parsley
2 tablespoons red wine vinegar
2 teaspoons hot paprika
1/2 teaspoon ground cayenne pepper, depending on your taste
1/2 teaspoon salt
Drain the red bell peppers before you begin.
Have all of the other ingredients ready to go.
Place the drained red bell peppers in a jar of a food processor. Add the almonds, garlic, tomato purée, parsley, and red wine vinegar. Then add the hot paprika, cayenne pepper, and salt.
Begin processing. The mixture will be very coarse at first.
Continue processing, adding the olive oil a little at a time. It is also important to wipe down the sides of the jar with a spatula.
After all of the oil has been added, process until the sauce is smooth. There will be some texture to it, but it will still be a smooth sauce.
At this point, it is ready to use.
I chose to make a Mediterranean-inspired lunch using the Romesco spread on a flatbread, and with grilled shrimp placed on top.
I also added some buratta and fresh cilantro; I was out of goat cheese – shame on me.
I bet you’re already thinking about all the ways you can use this sauce. It’s exquisite, isn’t it?!!
Fortunately, Romesco sauces freezes well. Otherwise, plan to use it before a couple of weeks if you store it in the refrigerator.
And thank you daughters for my cute labels!
Ooh, this sounds so good! I’m always a fan of anything with roasted peppers (as in the Arroz con Pollo I made the other day), and have even roasted my own. But I haven’t made this sauce. Yet. Definitely on my must-try list!
It’s so easy with the jarred red peppers. And it’s quite versatile!!!
Sounds amazing!
It’s really amazing!
Another great recipe thank you x
You are so welcome!
Romesco sauce is so delicious and one of my favorite sauces. I usually pair it with marinated, grilled chicken kebob, saffron couscous and grilled scallions (from a Sunset recipe). Your photos are just gorgeous, and you flavors are so clean. You have given me pause – Romesco is so versatile.
It’s extremely versatile. I keep thinking of more ways to enjoy it!!!
I agree. Oh, side-note, we made chimichurri last night using your delicious recipe. :-)
Nice!
Nope. Your brain is not old.
Unfortunately, yes it is!!!
sigh. I do that all the time.
How easy is Romesco? And that lunch looks so delicious, thanks to all those lovely photos.
I’m so excited, now that I have a food processor I can make all these fun little sauces in seconds!
It’s ridiculously easy. And with already roasted red bell peppers there’s just no excuse!!!
This sauce looks so incredibly wonderful! I have a bottle of roasted peppers so I might try this sauce anytime soon.
It’s a perfect recipe. The almonds are a very interesting ingredient, but it works!
One of my favorite sauces in the world! I use it on fish, on chicken, and as a dip for bread pretty much any time I have last minute company. Also, try swirling it into hummus!
Already have!!! It’s pretty fabulous.
best EVER!
Such a delicious looking recipe, this sauce looks so flavoursome :D
Cheers
CCU
Thanks, Uru!
It’s amazing stuff!
hahaha!!! I just had some romesco last night that I’d thawed and there was no difference.
Suzanne, try my recipe, because it can tell you it’s total perfection!
I just had some last night with flank stead – I used a jar I’d frozen – and it was perfect.
Thanks so much!!!
It’s worth making from scratch. But then, most things are!
I love romesco. Nicely done with lovely photos. :)
Thanks a lot, Richard!
I highly respect T.K. I’d love to know how his recipe varies from mine, cause mine is pretty spectacular!!!
Hahaha! It was a wonderful combination!!!
It doesn’t get any more versatile than Romesco. We make it in the spring to go with grilled spring onions, then some leftover in the fridge is rapidly consumed leading to another batch–and so it goes until sometime around Thanksgiving we give it a rest. If you’ve got it around in the summer, it goes with ANYTHING that comes off your grill. Nice. Ken
I agree. Including grilled vegetables! I’d like to try it with some haloumi for my vegetarian daughter when she’s home. I know she’d love that!
I’ve never heard of Romesco sauce. I’m actually pretty darn excited about this recipe. I love trying new things and this looks de-lish !!
Well if you love roasted red bell peppers, you’ll love Romesco!
Your Romesco sauce looks fantastic!
Thank you. It was pretty perfect!
I gathered that, Chef Mimi… now I’m gathering the ingredients for it! Thanks again.
!!!
It’s yummy!
I have been a fan of this sauce since I saw Bourdain dunking charred green onions in it in the Basque region of Spain. (I miss that show.) Good to know it freezes well and I do love your tags. This is a great idea for next Xmas. Thanks, Mimi.
Oh, that’s a lovely combination. Bourdain has a new show now that’s pretty good. We were watching it last night – he was in Tokyo.
Thank you!
I have fallen in love with your recipe and I’ve yet to try it! Off to buy some red peppers NOW!
Oh I can’t wait until you try it!!!
It’s truly the most versatile sauce, yes?
No, but it’s got big flavor, so I’m really not sure cheese, even Parm, would add much. Try it!
I think this one is my all time favorite because of the cayenne!