Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Romesco Sauce
A smoky Catalan sauce of roasted red peppers, almonds, and tomato blended with garlic and sherry vinegar for grilled vegetables and seafood.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Place the roasted peppers, almonds, tomato, and garlic in a food processor.
- 2
Add the sherry vinegar, smoked paprika, and salt, then pulse to a coarse paste.
- 3
With the motor running, slowly stream in the olive oil until thick and slightly textured.
- 4
Taste and adjust the salt and vinegar for a balanced smoky tang.
- 5
Let rest for 10 minutes to meld before serving with grilled vegetables, fish, or bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
4 g
Protein
15 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Romesco comes from Tarragona in Catalonia, northeastern Spain, where fishermen are said to have created it as a sauce to enrich their catch. It is built on dried nora peppers, toasted nuts, roasted tomato and garlic, and bread, all pounded into a rust-red sauce with smoke and tang. It is the classic partner for calcots, the grilled spring onions celebrated at Catalan calcotada feasts.
Listahan note
This version uses roasted red peppers and smoked paprika to stand in for hard-to-find nora peppers while keeping the toasted-nut backbone intact. It is blended just short of smooth so it keeps a rustic, spoonable texture.
Technique cues
- Toast the nuts and fry the bread in olive oil before blending, because that toasting is the source of romesco depth and the bread is what gives it its signature body.
- Roast or char the peppers, tomato, and garlic until the skins blister, since that smoky char is half the flavor of an authentic sauce.
- Blend to a coarse, slightly textured paste rather than a smooth puree so the sauce keeps the rustic bite that distinguishes it from a simple pepper dip.
Kitchen flow
- Parallel prep
- Char the peppers, tomato, and garlic together under the broiler while you toast the nuts and fry the bread.
- Make-ahead
- Romesco tastes better the next day, so make it ahead and let the flavors marry overnight in the fridge.
- Leftover move
- Thin leftover romesco with a little oil and toss it with roasted potatoes or spoon it over grilled fish.
- Cleanup rhythm
- Line the broiler tray with foil before charring so the blackened pepper skins lift away with the foil.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Roasted red peppers
flavor and color base
Purpose: The peppers give romesco its sweet, smoky red foundation and most of its body.
Handling: Char them until blistered, then peel and seed before blending.
Adaptation: Rehydrated dried nora or ancho peppers are the traditional choice if you can find them.
Toasted almonds
richness and thickener
Purpose: Almonds add buttery richness and help thicken the sauce into a spoonable paste.
Handling: Toast until fragrant and golden, then cool before grinding.
Adaptation: Hazelnuts, or a mix of almonds and hazelnuts, is equally classic in Catalonia.
Tomato
acidity and sweetness
Purpose: Roasted tomato brings a juicy sweetness and gentle acidity that balances the nuts and oil.
Handling: Roast or broil until soft and slightly charred before blending.
Adaptation: A spoonful of good sun-dried tomato adds concentrated depth when fresh tomatoes are pale.
Stale bread
body and texture
Purpose: Fried bread is the traditional thickener that gives romesco its characteristic rustic, almost creamy texture.
Handling: Tear it up and fry in olive oil until golden before adding.
Adaptation: Gluten-free bread or a few extra almonds can replace the wheat bread.
Sherry vinegar
acidity
Purpose: A splash of sharp, slightly nutty vinegar lifts the whole sauce and keeps the richness from feeling heavy.
Handling: Add it near the end and taste before adjusting.
Adaptation: Red wine vinegar works well if sherry vinegar is not on hand.
Technique notes
- Add a pinch of smoked paprika to echo the smoke of the traditional charred peppers and deepen the color.
- Stream the olive oil in slowly at the end so the sauce emulsifies into a thick, glossy paste rather than splitting.
- Let the sauce rest at room temperature for half an hour before serving so the nut and pepper flavors open up.
Ingredient swaps
- Gluten-free direction
- Skip the bread and add a handful more toasted almonds to keep the sauce thick and spoonable without wheat.
- Nut-free direction
- Use toasted sunflower seeds in place of almonds for a nut-free version with a similar rich body.
- Spicy direction
- Blend in a small dried chile or a pinch of cayenne for the warmer, spicier style some Catalan cooks prefer.
Serve alongside
- Grilled spring onions
- Roasted potatoes
- Grilled white fish
- Charred asparagus
- Catalan Garnacha red
- Dry Spanish rose
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep romesco in a sealed jar in the fridge for up to five days, where the flavor only improves.
- Serve it at room temperature, stirring to recombine any oil that has separated on top.
- It freezes well for up to three months, though the texture is best after a quick re-blend on thawing.
Equipment
- Food processor or blender
- Sheet pan or broiler tray
- Small skillet for toasting and frying
- Glass storage jar
Make this household-aware
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