Spanish
Romesco
Catalonia's legendary roasted pepper and almond sauce - smoky, nutty, and utterly versatile.
dipEasySpanish
Prep15 minCook15 minTotal30 minServes12Temproom_temp
✓ vegan✓ gluten-free✓ dairy-free
⚠ Contains: 🥜 Nuts
Recipe
Ingredients
- 12 ozroasted red peppers(jarred, drained)
- 2 wholeRoma tomatoes(halved)
- 1/2 cupblanched almonds(toasted)
- 1/4 cuphazelnuts(toasted, skinned)
- 3 clovesgarlic
- 2 tbspsherry vinegar
- 1 tspsmoked paprika
- 1/4 tspcayenne pepper
- 1/3 cupolive oil
- 3/4 tspkosher salt
Make Ahead
Improves after a day refrigerated. Keeps up to 2 weeks. Bring to room temperature before serving.
Instructions
- 1Char tomato halves under broiler until blackened, about 10 minutes
- 2Pulse almonds and hazelnuts in food processor until finely ground
- 3Add roasted peppers, charred tomatoes, garlic, vinegar, paprika, cayenne, and salt
- 4Process until smooth
- 5With processor running, drizzle in olive oil until emulsified
- 6Taste and adjust seasoning - may need more vinegar or salt
- 7Transfer to bowl, drizzle with olive oil
- 8Serve with grilled bread, vegetables, or as a sauce for meats and fish
Notes
Pro Tips
Char the tomatoes well for depth. Toast the nuts until fragrant but not burnt. The ñora pepper is traditional but can be replaced with ancho.
History & Origin
Romesco originated in Tarragona, Catalonia, where fishermen created it as a sauce for fish. It has become one of Spain's most celebrated condiments.
Pairs Well With
spanish-winesherrycava
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