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–+ servings
Romesco sauce plated with skewers garnished with chives

Spanish Romesco Sauce

5 from 1 vote
Print Recipe
Course: Dinner, Main, Sauce, Tapas
Cuisine: Catalonia, Spanish
Keyword: Romesco, sauce, Spanish
Prep Time: 30 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
Great addition to Seafood, Steak or Pork.
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Equipment

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!