Elevate your culinary creations with our Romesco Sauce recipes. This versatile Spanish sauce, crafted with roasted red peppers, tomatoes, almonds, and garlic, offers a burst of Mediterranean flavors. Whether used as a dip, spread, or sauce, its smoky and nutty profile adds depth to a variety of dishes.
Our easy-to-follow recipes cater to both novice and seasoned chefs, ensuring the perfect balance of tangy acidity, sweetness, and nuttiness. Customize the heat level and texture to suit your preferences, and let Romesco Sauce become a staple in your kitchen.
Transform your meals with the vibrant and savory notes of Romesco Sauce, a condiment that brings the essence of Spanish cuisine to your table. Perfect for enhancing grilled meats, vegetables, or as a dipping sauce for crusty bread, this sauce adds a touch of the Mediterranean to every bite.
Romesco Sauce Recipe | S2Recipes
Details Romesco Sauce Recipes
Prep Time: 10 mins
Cook Time: 25 mins
Additional Time: 10 mins
Total Time: 45 mins
Servings: 10
Yield: 2 1/2 cups
Ingredients For Romesco Sauce Recipes
6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste
Instructions: Romesco Sauce Recipes
Step 1: Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Step 2: Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
Step 3: Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
I love love love this sauce. I put it on fish, chops, veggies, bread, chicken, tortellini. The only change I make is to use balsamic vinegar.
Needs cumin. About 1 tsp. The Spanish use dried nora peppers (soak in warm water, remove stem & seeds, scrape insides), not bell pepper. You can use the flesh of roasted poblano peppers to good effect. It's good with a mix of hazelnuts & almonds. Don't puree it. It should be slightly chunky.This is a favorite sauce after the adjustments. Great on meat, fish, veg, or crackers, crostini.
Read the reviews first.
Amazing... I made this and grilled some slices of cauliflower for it to go on... yummy. I never measure ingredients but it turned out to be really tasty. My husband baked a couple of potatoes as he wasn’t sure he’d like this but... he did! And the potatoes were a great accompaniment... definitely I’ll do this again...
This is a great recipe and I made it as instructed. I put it on top of zucchini noodles, and also added chopped broccoli florettes and shoestring carrots. It’s very similar to the noodles and company romesco sauce. I also sprinkled feta cheese on top at the end. Very delicious.
Pretty Good.... Will make regularly.
It wasn't for our tastes... I had to add lots of parmesan to be able to eat it.. The only change i made was to put 1/3 cup vinegar instead of 1/2 cup. The almond was overpowering.
I did use half the vinegar. I've already had to share the recipe four times in as many days. Going to be a household staple from here on.
This sauce is soooo goood!, a little too garlicky for us (and we love garlic) so next time Ill only use 8 garlic cloves I also reduced the olive oil to a little more than 1/4 of a cup and as per other reviewers suggestions I also reduced the red wine vinegar to 1/4 of a cup. Excellent sauce will make many times.
