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smoky romesco sauce recipe

Smoky Romesco Sauce

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This vibrant Spanish sauce combines roasted red peppers, toasted nuts, and smoky paprika into a versatile condiment that elevates everything from vegetables to proteins. With its perfect balance of sweet, tangy, and smoky flavors, this Catalonian treasure transforms simple ingredients into a Mediterranean delight that keeps for days in the refrigerator.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Spanish
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon sherry vinegar or red wine vinegar
  • 3 tablespoons olive oil plus more as needed
  • 1 garlic clove
  • 1 large roasted red bell pepper peeled and seeded (jarred is fine, just pat dry)
  • ½ cup toasted almonds or hazelnuts
  • ½ teaspoon smoked paprika pimentón
  • ¼ teaspoon fine salt plus more to taste
  • 1 medium roasted tomato peeled (or ½ cup canned fire-roasted tomatoes, drained)
  • pinch of red pepper flakes optional
  • 1-2 tablespoons torn day-old bread optional, for extra body

Equipment

  • Food processor
  • Measuring spoons
  • Rubber spatula

Method
 

  1. Add the toasted almonds and garlic clove to your food processor or blender. Pulse until finely ground.
  2. Add the roasted red bell pepper, roasted tomato, sherry vinegar, smoked paprika, and salt to the processor. If using, add the torn bread now.
  3. Blend until mostly smooth, pausing occasionally to scrape down the sides of the processor.
  4. With the food processor running, slowly stream in the olive oil until the sauce becomes thick and emulsified.
  5. Check the consistency - it should hold soft swirls when moved with a spoon. Add a splash of warm water to loosen if too thick, or a bit more oil for extra silkiness.
  6. Taste and adjust seasoning with additional salt, vinegar, or red pepper flakes if desired.
  7. Serve at room temperature for the best flavor.

Nutrition

Calories: 85kcal

Notes

This sauce keeps beautifully in the refrigerator for up to 5 days, though the flavors are best when allowed to come to room temperature before serving. For a nut-free version, substitute toasted sunflower seeds for the almonds. Try it as a spread on sandwiches, a dip for vegetables, or a topping for grilled fish, chicken, or roasted potatoes.
For a thinner sauce suitable for drizzling, add an extra tablespoon of olive oil or a splash of water until you reach your desired consistency.

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