Romesco Sauce Recipe

romesco sauce in large white bowl garnished with parsley smoked paprika and almonds

Print Recipe

Here I'll share with you the most delicious way to make the classic Romesco sauce!

Prep Time5

Total Time5

Course: Sauce

Cuisine: Spanish

Servings: - 6

Author: Chris Collins

Equipment

Food Processor
Spatula

Ingredients

1x 460g / 16oz jar of Roasted Red Peppers, drained (see notes)
80g / 2.8oz Blanched Almonds (see notes)
50g / 1.7oz Sun Dried Tomatoes
60ml / 1/4 cup Extra Virgin Olive Oil, or as needed
25g / 1.3oz Stale Bread (see notes)
1 clove of Garlic, peeled
1/2 tbsp Sherry Vinegar (see notes)
1 tsp Smoked Paprika
1/2 tsp Salt, or to taste
1/8 tsp Cayenne Pepper, or to taste

Instructions

Squeeze the peppers over a bowl or the sink to remove excess brine (don't rinse them, some brine is fine). Add them to a food processor with all the remaining ingredients.
Blitz until smooth and well-combined, stopping and scraping down the sides once or twice. You can thin out the consistency with more oil if you prefer.
Serve up and enjoy!

Video

Notes

a) Roasted Red Peppers - Don't rinse the peppers, just squeeze out as much of the vinegary brine as you can. If you want to make your own, I recommend using 3-4 fresh peppers. Place them under the grill or on the flame of the hob and turn regularly until charred all the way around. Place in a bowl with cling film over until the peppers cool, then peel off the skins (leaving some char for flavour). Just remember to remove the core/seeds.

b) Almonds - You'll find blanched almonds at most supermarkets (they're just almonds without the skin). You could sub silvered almonds. Some recipes use hazelnuts, which I imagine would work great too! In general go for unsalted if you can, or use salted and reduce the amount of salt in the recipe (you can adjust at the end).

c) Bread - This acts as a binder. Just remove any firm/tough parts of bread. If you've only got fresh bread just very lightly toast it. I have tried this sauce with and without bread, and prefer the texture with bread, but it's not a deal-breaker if you don't use it.

d) Sherry Vinegar - Found in most supermarkets. It's got a lovely flavour, so use it if you can. If you're roasting you're own peppers I recommend increasing this to 1 tbsp, just to make up for the lack of excess brine you get from the jarred peppers. Sub red wine vinegar.

e) Usage - In the video I serve this with my Baked Chicken and Potatoes, which works amazingly. It's also great as a Dip with things such as Wedges, Pita Chips, Bagel Chips and Fried Ravioli!

f) Storage - Tightly store in the fridge for 4-5 days.

g) Calories - Whole recipe divided by 6.

Nutrition