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Sauces

Romesco

Roasted red peppers blended with toasted almonds, garlic, paprika, sherry vinegar, and olive oil into a thick, rich Catalan sauce.

Why you'll love Romesco

Romesco comes from Catalonia, where it is served with grilled fish, vegetables, and spring onions charred over a fire. Sweet roasted peppers, toasted almonds, garlic, paprika, sherry vinegar, and olive oil blend into a thick, brick-red sauce that tastes sweet, nutty, and bright all at once.

The almonds do two jobs. Toasted until fragrant, they bring a deep, roasted flavor, and blended, they give the sauce its body, thick enough to spoon over fish or stir into a broth. Jarred roasted peppers make it quick, and sherry vinegar gives it the sharp, nutty edge of Spanish cooking.

This is the romesco from the Spanish Romesco Fish Soup, at the same proportions, so one batch is exactly what the soup needs. On its own, it is a sauce for grilled fish, chicken, eggs, and roasted vegetables.

Quick overview: This Romesco takes 10 min of hands-on time and about 16 min in all and makes 10 servings, each 2 tablespoons. You'll need a skillet and a blender.

Jump to recipe

Thick brick-orange romesco sauce in a small bowl
Prep 10 minCook 6 minTotal 16 minServes 10Serving 2 tablespoonsYou'll need Skillet, Blender

Ingredients

  • 1/3 cup whole almonds
  • 1 cup jarred roasted red peppers, drained Label: red peppers, water, salt, and vinegar or citric acid, with no oil or sugar
  • 2 cloves garlic
  • 2 tsp sweet paprika
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1/4 tsp fine sea salt, left out when making the soup

Instructions

  1. Toast the almonds: Toast the almonds in a dry skillet over medium heat for 5 to 6 minutes, shaking the pan often, until they smell nutty and look a shade darker. Toasting is where most of romesco's depth comes from. Tip them onto a plate to cool for a few minutes, since warm nuts blend into a greasy paste.
  2. Drain the peppers: Drain the roasted peppers well and pat them dry. Liquid from the jar thins the sauce and dulls its color.
  3. Blend: Put the almonds, peppers, garlic, paprika, sherry vinegar, and olive oil in a blender. Blend until smooth, stopping once or twice to scrape down the sides. The almonds break down last, so give it a full minute.
  4. Season: If you are making romesco to use on its own, blend in the salt and taste, adding a little more vinegar if it needs brightness. For the Spanish Romesco Fish Soup, leave the salt out, since the soup is salted on its own.

Storage and leftovers

Keep romesco in a sealed jar in the refrigerator for up to 4 days. A thin layer of olive oil poured over the top keeps the surface from darkening.

Romesco freezes well for up to 3 months. Thaw it in the refrigerator and stir it before using.

Variations

  • Hazelnut romesco: Use toasted, skinned hazelnuts in place of the almonds, as some Catalan cooks do. Toast them 6 to 8 minutes and rub off the papery skins in a towel.
  • Spicy: Add a pinch of cayenne to the blender for a gentle heat.
  • Coarse romesco: Pulse the sauce instead of blending it, leaving small pieces of almond, for a chunkier sauce to spoon over grilled fish.
  • With tomato: Add 2 tablespoons tomato paste for a deeper red and a more savory sauce.

Notes and tips

  • Check the pepper label: Roasted red peppers should list peppers, water, salt, and vinegar or citric acid, with no oil or sugar.
  • Cool the almonds: Let toasted almonds cool before blending so the sauce stays thick and smooth.
  • Roast your own peppers: Broil 2 large red bell peppers, turning them, until blackened all over, then cover them in a bowl for 10 minutes, peel, and seed them. That makes about 1 cup.
  • Serve it at room temperature: Cold dulls the paprika. Take it out of the refrigerator 20 minutes before serving.

Nutrition and mindful eating

  • Red peppers carry vitamin C and carotenoids, the pigments that make them red. Carotenoids are fat-soluble, so the olive oil and almonds in the sauce help your body take them up.
  • Almonds give romesco its body along with monounsaturated fat and vitamin E, so a spoonful is rich and satisfying.
  • Paprika and sherry vinegar bring deep flavor in small amounts, which lets romesco season a whole bowl of soup or a plate of fish.
  • As you eat, notice how the rich, nutty sauce makes simple fish or vegetables taste rich and complete, and pay attention to how long a meal built around it keeps you comfortably full.

Frequently asked questions

Have a question about this Romesco? Start here, with the questions people ask most.

What is romesco?

A Catalan sauce of roasted red peppers, nuts, garlic, paprika, and vinegar, from the area around Tarragona. It is traditionally served with grilled fish and vegetables, and in late winter and spring with calçots, long spring onions charred over a fire.

Can I make it in a food processor?

Yes. It comes out a little coarser, which many people prefer. Process it for 2 to 3 minutes, scraping down the sides, until as smooth as you like.

Is it spicy?

It is rich and mild, with only the gentle warmth of paprika. Add a pinch of cayenne for heat.

What else can I serve it with?

Grilled or roasted fish, shrimp, chicken thighs, fried eggs, roasted cauliflower, and grilled leeks or scallions. It also makes a dip for raw vegetables.

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Tags: Sauces, Spanish, Dairy-Free, 30 Minutes or Less