Romesco is a bold, velvety sauce made from roasted red peppers, tomatoes, toasted nuts, garlic, and sherry vinegar.
Originating from Catalonia in northeastern Spain, Romesco is a bold, velvety sauce made from roasted red peppers, tomatoes, toasted nuts, garlic, and sherry vinegar. Fishermen originally crafted it to elevate grilled seafood, but its sweet, smoky, and nutty profile makes it incredible on roasted vegetables, grilled meats, crusty b
Ingredients
Base & Aromatics
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1 large roasted red bell pepper (jarred in oil/water, drained, or 1 fresh red pepper roasted and peeled)
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1 medium ripe tomato (roasted or broiled until skin blisters)
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2–3 cloves garlic (peeled; raw for kick, or roasted for a smoother flavor)
Nuts & Texture
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½ cup blanched almonds (raw or toasted)
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¼ cup hazelnuts (peeled and toasted)
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1 slice crusty white bread (stale or lightly toasted in olive oil; thickens the sauce)
Acid & Seasoning
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2 tbsp sherry vinegar (or red wine vinegar)
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1 tsp smoked Spanish paprika (pimentón ahumado)
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½ tsp cayenne pepper or red pepper flakes (optional, for mild heat)
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½ tsp kosher salt (plus more to taste)
Emulsion
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½ cup extra-virgin olive oil (good quality)
Preparation Method
Heat a dry skillet over medium-low heat. Toast the almonds and hazelnuts for 3–5 minutes until fragrant and lightly golden, stirring frequently to prevent burning. Set aside. In the same pan, fry the slice of bread in 1 tablespoon of olive oil until golden brown on both sides. Tear into bite-sized pieces.
In a food processor or high-speed blender, combine the toasted nuts, fried bread, garlic, smoked paprika, salt, and cayenne. Pulse until finely ground into small, uniform crumbs.
Add the roasted red pepper, roasted tomato, and sherry vinegar to the processor. Pulse until mostly smooth, scraping down the sides with a spatula as needed.
With the processor running on low speed, slowly drizzle in the extra-virgin olive oil until the sauce comes together into a thick, glossy, slightly textured spread. Taste and adjust salt or vinegar if needed.
Chef's Tips for Authentic Flavor
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Sherry Vinegar is Key: Sherry vinegar (vinagre de Jerez) provides the signature tangy balance against the rich nuts and olive oil. If using red wine vinegar, add a tiny pinch of sugar or honey to soften the edge.
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Traditional Ñora Peppers: Traditional Catalan Romesco uses rehydrated dried ñora peppers instead of (or alongside) red bell peppers, which adds a deep, earthy sweetness. If you find whole dried ñora peppers, soak them in hot water for 20 minutes and scrape out the inner flesh to add to the blender.
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Storage: Store in an airtight glass jar in the refrigerator for up to 1 week. Bring to room temperature before serving, as the olive oil will firm up when chilled.