A bold and zippy Spanish sauce from Catalonia, romesco sauce is a flavorful blend of roasted red peppers, almonds, and sun-dried tomatoes. Traditionally used to enhance grilled meats and vegetables, it also works wonderfully as a dip or spread. With its smoky, tangy, and slightly spicy taste, this sauce is a must-try for lovers of Mediterranean flavors.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 5 minutes with no cooking required.
- Versatile – Pairs beautifully with grilled meats, seafood, roasted vegetables, or as a dip for bread.
- Healthy – Made with wholesome, nutrient-rich ingredients like almonds and olive oil.
- Bold & Flavorful – A perfect balance of smokiness, tang, and nuttiness.
- Diet-Friendly – Naturally vegan, gluten-free, and dairy-free.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- One 16-ounce jar of roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Directions
1. Combine Ingredients
In a blender or food processor, combine the drained roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper.
2. Blend
Secure the lid and blend the mixture, starting on low speed and increasing as needed, until the ingredients are mostly combined.
3. Incorporate Olive Oil
While the blender is running, gradually drizzle in the extra-virgin olive oil.
Continue blending until the sauce reaches your desired consistency, either smooth or slightly chunky.
4. Adjust Seasoning
Taste the sauce and adjust the seasoning by adding more salt if necessary.
5. Serve
Transfer the romesco sauce to a serving dish. Serve immediately, or store in a jar in the refrigerator for up to 7 to 10 days.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: None
- Total Time: 5 minutes
- Servings: 10 servings
- Calories: Approximately 151 kcal per serving
Variations
- Nut-Free Alternative – Substitute almonds with sunflower seeds for a nut-free version.
- Extra Smoky Flavor – Add a roasted tomato or an extra teaspoon of smoked paprika.
- Spicier Version – Increase the cayenne pepper or add a pinch of red pepper flakes.
- Creamier Texture – Blend in a tablespoon of tahini or a few toasted pine nuts.
- Chunky Style – Pulse the ingredients instead of blending for a more rustic texture.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 7 to 10 days.
- Freezing: Freeze in small portions for up to 3 months. Thaw in the fridge before use.
- Reheating: No need to reheat—simply stir and use cold or at room temperature.
FAQs
1. What does romesco sauce taste like?
Romesco sauce has a smoky, nutty, and slightly tangy flavor with a hint of spice.
2. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but it may alter the flavor. Roasting fresh tomatoes before blending helps retain depth.
3. What can I use instead of almonds?
Hazelnuts, cashews, or sunflower seeds can be great substitutes.
4. Is romesco sauce spicy?
It has mild heat from cayenne pepper, but you can adjust the spice level to taste.
5. Can I make romesco sauce without a blender?
Yes! Use a mortar and pestle for a more traditional, chunky texture.
6. What dishes go well with romesco sauce?
It pairs beautifully with grilled meats, seafood, roasted vegetables, or as a dip for bread.
7. Can I use romesco sauce as a pasta sauce?
Absolutely! It works well as a pasta sauce, especially when thinned with a bit of pasta water.
8. How long does homemade romesco sauce last?
Stored properly in the fridge, it lasts up to 7 to 10 days.
9. Can I make it oil-free?
Yes! Substitute olive oil with vegetable broth for a lighter version.
10. What’s the difference between romesco sauce and red pepper pesto?
Romesco uses almonds and smoky paprika, while red pepper pesto typically includes basil and Parmesan.
Conclusion
Romesco sauce is a bold and versatile Spanish condiment that can elevate any dish with its rich, smoky, and tangy flavors. Whether you drizzle it over grilled meats, mix it into pasta, or use it as a dip, this easy-to-make sauce is a kitchen essential. Try it today and bring a taste of Catalonia to your table!
Easy Romesco Sauce
- Total Time: 5 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This easy Romesco sauce is a bold and zippy Spanish condiment from Catalonia, made with roasted red peppers, almonds, and sun-dried tomatoes. It's a versatile sauce that pairs perfectly with grilled meats, seafood, roasted vegetables, or as a dip for bread. Naturally vegan, gluten-free, and dairy-free, this smoky, tangy, and slightly spicy sauce is a must-try for lovers of Mediterranean flavors.
Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- ½ cup raw or roasted unsalted almonds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
Instructions
1. Combine Ingredients
In a blender or food processor, combine the roasted red peppers, almonds, sun-dried tomatoes, garlic, vinegar, smoked paprika, sea salt, and cayenne pepper.
2. Blend
Blend on low speed, increasing as needed, until mostly combined.
3. Incorporate Olive Oil
With the blender running, gradually drizzle in the extra-virgin olive oil. Blend until smooth or slightly chunky, depending on preference.
4. Adjust Seasoning
Taste and adjust seasoning with more salt if needed.
5. Serve
Transfer to a dish and serve immediately, or store in a sealed jar in the refrigerator for up to 7–10 days.
Notes
- For a nut-free version, use sunflower seeds instead of almonds.
- For extra smokiness, add a roasted tomato or an extra teaspoon of smoked paprika.
- To make it spicier, increase the cayenne or add red pepper flakes.
- For a creamier texture, blend in a tablespoon of tahini or a few toasted pine nuts.
- To keep it oil-free, substitute olive oil with vegetable broth.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Sauce
- Method: Blending
- Cuisine: Spanish, Mediterranean
