Romesco Sauce
A smoky, nutty, bright romesco sauce made with roasted red peppers, tomato, toasted almonds, garlic, sherry vinegar, smoked paprika, and olive oil. Perfect as a dip, sauce for roasted vegetables, or a bold element on a winter board.
Ingredients
Romesco Sauce
- 1 1/2 Cups Roasted Red Peppers Drained
- 1 3/4 Cups Fire Roasted Tomatoes 14 oz. can, Drained
- 3/4 Cup Raw Almonds
- 1/4 Hazelnuts
- 1-2 Cloves Garlic
- 1/4 Cup Extra-Virgin Olive Oil Plus More As Needed
- 1 Tsp. Sherry Vinegar
- 1-2 Tbsp. Lemon Juice
- 1 Tsp Smoked Paprika
- 1-2 Tsp Red Pepper Flakes
- 1/2 Tsp Kosher Salt Plus More To Taste
- Freshly Ground Black Pepper To Taste
To Finish
- Flaky Sea Salt Optional, To Finish
Instructions
- Toast The Nuts: Toast almonds and hazelnuts in a dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant and lightly golden. Cool slightly.
- Blend The Base: Add roasted red peppers, roasted tomatoes, toasted nuts, garlic, sherry vinegar, lemon juice, smoked paprika, kosher salt, and black pepper to a food processor.
- Stream In Olive Oil: With the processor running, stream in olive oil until the sauce is thick and spoonable. Add an extra splash for a silkier texture if desired.
- Taste And Adjust: Adjust with more vinegar for brightness, salt for balance, or pepper for warmth.
- Finish And Serve: Transfer to a bowl and finish with flaky sea salt if desired. Serve immediately or refrigerate to let flavors deepen.
Notes
Entertaining Note: Romesco is a beautiful “sauce element” on winter boards and grazing spreads—serve with crudité, crackers, and briny bites like olives.
Nut-Free Option: Swap almonds for toasted sunflower seeds or pepitas.
Storage: Refrigerate up to 5 days; freeze up to 2 months.