Smoky Romesco Sauce

Name: Smoky Romesco Sauce
Total time: 15 min
Yield: About 1.5 cups
Cuisine: Spanish
Ingredients: 1 roasted red bell pepper, peeled and seeded; 1 roasted tomato, peeled (or 1/2 cup canned fire-roasted tomatoes, drained); 1/2 cup toasted almonds (or hazelnuts); 1 garlic clove; 1 tablespoon sherry vinegar; 1/2 teaspoon smoked paprika; 1/4 teaspoon fine salt; 3 tablespoons olive oil; Optional: pinch red pepper flakes; 1–2 tablespoons torn day-old bread

A classic Catalan roasted-pepper and almond sauce that’s thick, spoonable, and loaded with smoke and tang. Slather on grilled vegetables, spoon over fish or chicken, or use as a dip for crusty bread. It comes together fast in the blender and keeps beautifully.

Rusty orange romesco sauce swirled in a bowl with grilled bread

15 minutes Makes: ~1½ cups Method: Blender or mortar & pestle Great with: grilled veg · seafood · chicken · bread

Ingredients

1 large roasted red bell pepper, peeled & seeded (jarred is fine, patted dry)
1 medium roasted tomato, peeled (or ½ cup canned fire-roasted tomatoes, drained)
½ cup toasted almonds (or hazelnuts)
1 garlic clove
1 Tbsp sherry vinegar (or red wine vinegar)
½ tsp smoked paprika (pimentón)
¼ tsp fine salt, plus more to taste
3 Tbsp olive oil, plus more as needed
Optional: pinch red pepper flakes · 1–2 Tbsp torn day-old bread for extra body

Shortcut: Use jarred roasted peppers and canned fire-roasted tomatoes. Drain well and pat dry to keep the sauce thick and vibrant.

Step-by-Step

Chop base. In a food processor or blender, pulse almonds and garlic until finely ground.
Blend. Add the pepper, tomato, vinegar, smoked paprika, and salt (plus bread, if using). Blend until mostly smooth, scraping the sides.
Emulsify. With the motor running, stream in the olive oil until thick and spoonable. Adjust with more oil for silkiness or a splash of water to loosen.
Taste & serve. Add salt or vinegar to brighten; a pinch of red pepper flakes for heat. Serve at room temperature.

Texture check: Romesco should hold soft swirls. For a rustic dip, leave it slightly chunky. For a drizzle, whisk in 1–2 Tbsp warm water or olive oil.

Variations, Pairings & Storage

Nut swaps: Hazelnuts are traditional; for nut-free, use toasted sunflower seeds.
Extra smoky: Char peppers and tomatoes under the broiler; add ¼ tsp more smoked paprika.
Herby romesco: Pulse in a handful of parsley for freshness.
Serving ideas: With grilled zucchini and peppers, over roasted potatoes, alongside shrimp or salmon, tucked into sandwiches, or as a dip for bread & crudités.
Make ahead: Keeps 5–7 days refrigerated (press plastic wrap on the surface and finish with a thin oil layer). Freeze up to 3 months; thaw overnight and whisk.

YieldAbout 1½ cups

Total Time~15 minutes (using jarred roasted peppers)

CategorySauce · Dip

CuisineCatalan / Spanish