This vibrant, Spanish sauce is so delicious and so versatile.
I make my romesco sauce by charring a combination of red bell peppers, a plum tomato and garlic under the broiler. The vegetables are then blended with toasted bread and almonds.
Smoked paprika and cayenne give it a little kick; and vinegar and agave round out all the flavors.
This vibrant, Spanish sauce is so delicious and so versatile. I make my romesco sauce by charring a combination of red bell peppers, a plum tomato and garlic under the broiler. The vegetables are then blended with toasted bread and almonds.
- ½ cup Italian or French bread, crusted removed, cut into 1-inch cubes
- ½ cup almonds
- 2 medium red bell peppers, sliced in half lengthwise, seeds and stems removed
- 1 medium plum tomato, sliced in half lengthwise, stem removed
- 2–3 cloves garlic, in skin
- 2–3 tbsp red wine vinegar or sherry vinegar (I used 3T)
- ½ tsp light agave nectar or honey
- 2 tsp sweet, smoked paprika
- 2 pinches cayenne pepper, or to taste
- Kosher salt and fresh cracked pepper
- ¼ cup extra virgin olive oil
- Toast almonds & bread: Preheat oven to 350°F. Arrange bread cubes and almonds on a baking sheet. Toast in the center of the oven for 5-8 minutes, or until almonds are fragrant and bread is dried out and golden, stirring half way through. Set aside.
- Broil vegetables: Preheat the broiler. Arrange peppers (cut side down), tomato (cut side up) and garlic on a baking sheet. Broil 2-3 minutes, flip garlic, and broil another 2-3 minutes or until softened and garlic skin is lightly browned. Set garlic aside. Rotate pan, and continue to broil tomato for 4-6 minutes or until softened and charred. Set aside. Broil peppers an additional 2-3 minutes or until all skin is well-charred.
- Peel & chop vegetables: Transfer peppers to a brown bag, seal and allow to steam for 10-12 minutes. Meanwhile, peel garlic, and peel and chop the tomato. Peel and chop peppers. Discard skins.
- Blend sauce & serve: Using a food processor, finely grind bread and almonds. Add peppers, tomato, garlic, 2 tablespoons of vinegar, agave and spices. Blend until smooth. Stream in olive oil while blending, until incorporated. Taste and season with additional vinegar, salt and/or pepper, if desired. Serve this with my marinated pork tenderloin or your dish of choice. Enjoy.
- Category: Sauce
- Method: Broil, Blend
- Cuisine: Spanish
- Serving Size: 1/3 cup
- Calories: 248
- Sugar: 3g
- Sodium: 5mg
- Fat: 19g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
Keywords: romesco sauce
I suggest you try this out with my pork tenderloin, but if you’re not into pork, this sauce goes wonderfully with white fish, roasted vegetables, and fried eggs and toast! I’ve even seen it on pasta, so get creative and I’m sure you’ll find a great use for this romesco.