Learn how to make Romesco Sauce (AKA Salsa Romesco) at home! This amazing, smokey Spanish sauce is super easy to make using basic ingredients, and it's so delicious ... the perfect addition to any meal!
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Do I have delicious recipe for you! A few weeks ago, I was eating a bowl of zoodles topped with a rich, smokey sauce at one of my favorite restaurants. The zoodles were good and all, but the star of that mouthwatering entree was the amazing Romesco Sauce.
That tasty sauce was so flavorful that I think I could have eaten a bowl of it and been happy. After a few bites, I immediately knew I had to recreate that dish at home, and I'm loving the results!
You are going to love this easy Romesco recipe, too! This classic Spanish sauce is super easy to make, and it has a delicious, smokey flavor that's totally irresistible. And it's versatile, too ... you can serve it the traditional way with roasted calçots (a type of spring onion) or use it to top everything from vegetables to bowls, pasta, and so much more!
Ready to get started? Then keep reading for the easy recipe and lots of help tips!
Ingredients
This sauce is Spanish in origin, but you can find the ingredients in almost any grocery store. Here's what you'll need:
- Tomatoes - You'll use a couple tomatoes, which along with the peppers, form the sauce's base.
- Red Peppers - Using a jar of roasted red peppers makes throwing this recipe together a snap. Of course, you can always roast your own, if you prefer!
- Nuts - The almonds are another key ingredient. They get toasted before blending into the sauce, giving the sauce a slightly nutty taste and wonderful texture. Hazelnuts are sometimes used, and you can experiment with other nuts, too.
- Garlic - A clove of fresh garlic adds tons of flavor.
- Red Pepper Flakes - While the crushed red pepper flakes are optional, they're delicious and add a mildly spicy kick.
- Smoked Paprika - A little smoked paprika is essential! It adds gives the recipe its characteristic smokey flavor that you're sure to love.
- Olive Oil - A couple tablespoons of extra virgin olive oil enrich the sauce, giving it more body and flavor.
- Sherry Vinegar - You'll also need a little sherry vinegar, which is another traditional Spanish ingredient. It adds an acidic element to the sauce, brightening all the other flavors. If you can't find it, you can substitute red wine vinegar, white wine vinegar, or apple cider vinegar (do not use sherry wine, which is different).
This recipe is naturally vegetarian, vegan, and gluten free! The sauce sometimes uses bread as a thickener, but I left it out of my recipe. I'm not Spanish or claiming this sauce is 100% authentic (and every cook has their own version anyway) ... but it is super delicious!
You'll Also Need
You'll need a sheet pan and some foil to roast the tomatoes (these sturdy Circulon pans are my fave), a small pan to toast the almonds (I use these nonstick pans), and a food processor to blend the ingredients and make the sauce.
How to Make Romesco Sauce
The best thing about this sauce, apart from it's amazing smokey taste, is that it's so easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Roast the tomatoes. Use a sharp knife to make in X in the top and bottom of your tomatoes, then roast them in a hot oven until their skin is wrinkled and slightly charred. Let the tomatoes cool slightly, then remove their skin, core them, and blot them dry.
- Toast the nuts. While the tomatoes roast, place the almonds in a small pan and toast them. They should be lightly browned and nutty smelling when they're done. Set the nuts aside to cool for bit before making the sauce. Tip: Make sure to watch them closely and stir often, so they don't burn.
- Mince the garlic, nuts, and red pepper flakes. Add the garlic to your food processor (or a mortar and pestle, if you want to go old school), then mince. Next, you'll add the almonds and crushed red pepper flakes and process those until minced, too. Tip: For a milder garlic flavor, drizzle the unpeeled garlic cloves with a little olive oil, then roast them with the tomatoes.
- Blend in the red peppers, tomatoes, and smoked paprika. Add the roasted red peppers, roasted tomatoes, smoked paprika, and a little salt to the garlic mixture, then process until the sauce is smooth.
- Add olive oil and vinegar. With the motor running, add the olive oil and sherry vinegar to your red pepper sauce, blending until the sauce thickens. Taste, then add more salt as needed.
And that's it, your delicious, homemade Romesco Sauce recipe is ready to be enjoyed. Just try not to eat it all with a spoon ... it's a challenge, I'm telling you!
Traditional Use for the Sauce
In Spain, this tasty sauce is traditionally used as a dip for roasted onions! Each spring, Catalans roast calçots (a type of spring onion) over an open fire until the outer layer is charred (these traditional barbeques are called calçotades). The charred outside layer is then removed before dipping the tender onions in Salsa Romesco or Salvitxada (a similar sauce) ... doesn't that sounds delicious?
More Romesco Sauce Uses
This tasty Spanish Romesco Sauce recipe can be served cold or hot (warm it in a microwave or over low heat), and there are so many ways to use it! Try one of these creative ideas for enjoying this delicious roasted red pepper sauce:
- Serve as a dip for crudité, crackers, crostini, and bread.
- Use as a pasta sauce or serve it over zucchini noodles (or another spiralized veggies).
- Spoon over (or use as a dipping sauce for) steamed, roasted, or grilled vegetables.
- Stir it into soups, stews, or even gazpacho.
- Use it to top fish, chicken, or meat.
- Mix it with salad greens for a bold dressing (thin with more oil and/or vinegar first, if desired).
- Use as a sauce for grain and veggie bowls, like this Mediterranean Quinoa Bowl.
- Serve with fries instead of ketchup.
- Spread on a pizza in place of pizza sauce.
- Top burgers with a dollop.
- Stir it into mashed potatoes.
- Spread it on sandwiches. (Combine with mayo or use on its own.)
- Mix with mayo, yogurt, or sour cream to create a simple dressing for potato salad.
- Use in place of pesto.
- Serve with eggs for breakfast.
Storage
Store leftover sauce in an airtight container in your refrigerator, where it will stay fresh for up to four days. You may also freezer it in a small airtight container for about a month or two.
Related Recipes
If you enjoyed this smokey red pepper sauce, make sure to check out my Pan con Tomate recipe, too ... another favorite Spanish dish!
Here are some other saucy recipes you'll like, too:
- Cilantro Pesto Pasta with Roasted Vegetables
- Quick Coconut Curry
- Fettuccine Alfredo with Asparagus and Sundried Tomatoes
- Baked Polenta with Veggie Marinara
- Harvest Veggie Enchiladas with Crema Verde
- Roasted Red Pepper Sauce with Polenta
Check out my other Sauce Recipes, too!
Frequently Asked Questions (FAQs)
Romesco sauce is typically made of roasted tomatoes and roasted red peppers, almonds, garlic, smoked paprika, red pepper flakes, sherry vinegar, and olive oil. Bread is often added to thicken it.
Romesco Sauce (or Salsa Romesco in Spanish) is a tomato and red pepper sauce that originated in the port town of Tarragona, Catalonia (Spain). It was originally intended to be served with fish, but today, it's traditionally served with roasted calçots (a type of spring onion).
Romesco Sauce is a tomato-roasted red pepper sauce with a unique smokey, garlicky flavor that's unforgettable. It's rich and thick, and the nuts give it a great texture.
Romanesco is a cruciferous vegetable that's related to cauliflower. It has a striking chartreuse color and pointed florets. Romesco is a smokey tomato-red pepper sauce from Spain.
Romesco Sauce
Ingredients
- 2 medium tomatoes
- ½ cup slivered almonds
- 2 cloves garlic, peeled
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 (12-ounce / 340 gram) jar roasted red peppers (about 2 peppers)
- 1 ½ teaspoons smoked paprika
- kosher salt
- 2 tablespoons sherry vinegar (or red wine, white wine, or cider vinegar)
- 2 tablespoons extra virgin olive oil
Equipment
Instructions
Roast Tomatoes:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
- Score tomatoes with a knife, making a small X on their top and bottom. Place on baking sheet.
- Roast tomatoes for 10 minutes, then flip. Cook for 10 to 15 minutes more, or until skin is wrinkled and lightly charred in spots.
- When tomatoes are cool enough to handle, remove skin. Core tomatoes and remove seeds. Blot dry with a paper towel, then roughly chop.
Toast Almonds:
- In the meantime, place almonds in a small pan over medium heat. Cook, stirring often, until toasted. Remove from heat and cool.
Prepare Sauce:
- Place garlic in a food processor and mince.
- Add cooled almonds and crushed red pepper flakes to garlic. Process until almonds are finely ground.
- Remove red peppers from jar and blot dry with a paper towel; roughly chop. Add to garlic mixture, along with tomatoes, smoked paprika, and salt (to taste). Process until smooth.
- With motor running, add vinegar and olive oil. Process until sauce has thickened.
- Season to taste with additional salt, if desired.
- Serve sauce immediately or refrigerate until ready to use.
Notes
Nutrition
I first got to taste this sauce on a horseback riding trip in Spain. We happened to be there when they were roasting the calcots. They pulled them hot off the grill and we all pigged out on them after drenching them in their delicious romesco sauce.
I just had the zoodles with romesco sauce as Noodles and Company, and I can't wait to try this recipe at home!!
That sounds like such an amazing experience, Lisa! What a treat ... I'm jealous 🙂 Hope you enjoy the recipe!