Tony Zentgraf
The word itself, Romesco, comes from the Mozarabic word “remescolar” meaning “to mix”
Spanish Romesco Sauce is a blend of tomatoes, peppers (dried or roasted), almonds and or hazelnuts, garlic, oil, vinegar and bread. The sauce comes from the Catalonia region of Spain. Romesco recipe roots have been traced back to the fishermen of Catalonia. They created this blend of ingredients to pair with the fish they brought to port.
Moorish Influence in Spanish Cuisine
The Moors occupied the region we now know as Spain and Portugal from 800-1500 AD. They introduced foods that were not native to the Iberian peninsula, including most spices. Many cooking techniques of Spain and Portugal come from the Moorish influence.
During the 800 year rule, rice and spices, specifically saffron were brought to Spain, leading to the creation of Paella. The time Moor Empire was in the Iberian peninsula, theywere able to increase the production of olives through improved farming techniques. Olive oil was a byproduct of the increased olive production as a result the Moors introduced oil frying to Spain as well.
The Moors had many influences in foods, extending to new ways of preserving foods. As well as the fermentation of foods which lead to making alcohol. Due to religious beliefs, the Moors didn’t drink. Yet the Spanish embraced it.
Great addition to several meats pork, steak or even fish!
Check out these other recipes using Romesco Sauce –
Spanish Romesco Sauce delivers a sweet tomato, roasted pepper flavor with some Spanish spices thrown in. The sauce should be left chunky to give resemblance of making the sauce in a mortar and pestle.
I hope you enjoy this recipe, look for an recipe coming soon for Seafood with Romesco Sauce. Paying homage to the fishermen who created Romesco sauce to pair with their daily catch.
Spanish Romesco Sauce
Print RecipeEquipment
- 1 Toaster
Recipe Multiplier
- 10 oz Roasted Peppers - Sweet or Red Bell
- ⅓ cup Raw Almonds - whole
- 5 ea Garlic Cloves
- 15 oz Tomato Canned - whole or fire roasted
- ¼ cup Extra Virgin Olive Oi
- 2 tbsp Sherry Vinegar or Red Wine Vinegar
- 2 tsp Spanish Paprika
- ½ tsp Kosher Salt
- 1 slice Sourdough Bread - toasted or grilled
Instructions
Prepping the Romesco Sauce
- If using fresh bell peppers, roast to develop char on the skin.Place in a bowl and cover with plastic wrap to allow them to steam.
- Remove skin and seeds after 15 minutes. Reserve peppers.
- In a 350° oven, roast the almonds for 10 minutes.Remove from the oven and allow to cool.
- Toast the slice of sourdough bread in a toaster.
Assembling the Romesco Sauce
- In a food processor, add the almonds and garlic.Pulse to breakdown but not mince.
- Add the roasted bell peppers and canned tomatoes.Pulse to breakdown the peppers and tomatoes into ¼-½" pieces.
- Add the vinegar (sherry or red wine), Extra Virgin Olive Oil, Spanish Paprika and Kosher Salt.Turn on the food processor and let run for about 5-10 seonds.
- Break apart the toasted bread into pieces and add to the food processor.Let run to break down the toast.
- The finished sauce should be thick with bits of almond, garlic and even small pieces of toast chopped fine.Leaving the sauce with small pieces gives it a texture reminiscent of making in a mortar and pestle.Hold at room temperature until ready to use. Refrigerate if using more than 1 hour from now.Enjoy!
I love this sauce with roasted potatoes.