Bright yet smoky, my romesco sauce recipe takes just 5 minutes and doesn't require cooking. This Spanish red pepper sauce can be made with freshly roasted peppers or using pantry staples making it perfect for busy nights.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
Romesco sauce is a Spanish, technically Catalan, red pepper-based sauce. Sometimes called salbitxada, it typically includes raw nuts, such as almonds or pine nuts, garlic, and olive oil. The most common preparations include tomatoes and vinegar.
📖Why My Recipe Works
- No Cooking Required- Romesco sauce can be served hot or cold, but my version doesn't require cooking. By using tomato paste instead of whole tomatoes I cut the need for cooking.
- Versatile- Originally known for topping off roasted onions and freshly grilled fish it can be used on grilled chicken, vegetables, and even as a pasta sauce. It doesn't matter how you use romesco sauce, because it makes everything taste better!
🧾Ingredient Notes
- Roasted Red Peppers- I typically use jarred red peppers because they are softer than freshly roasted peppers.
- Almonds- You want to use an unsalted slivered almond to speed up the process (also we don't want to make an almond paste). Looking for an authentic substitute? Try hazelnuts!
- Tomato Paste- We use paste, which is a little unique, to create a thicker sauce and a more intense sweet flavor. Plain tomato sauce can be substituted for a thinner option.
- Red Wine Vinegar- You can use red wine or sherry vinegar. A squeeze of lemon is extra, but always a nice touch.
- Smoked Paprika- Can you use regular paprika? Sure. Will it be romesco sauce? Ummm, no.
⏲️How to Make Romesco Sauce
- Lightly toasting the almonds gives them a nutty flavor.
- Add all the ingredients to the blender or food processor at one time.
- Puree until you get to the desired smoothness. I prefer a little chunky for a rustic feel.
How to Use Romesco Sauce
Once fully pureed you can serve the sauce or immediately or warm it in a sauce pan over low heat.
Try romesco with roasted eggplant slices, grilled zucchini, or baked mahi. It is great for dipping flatbreads or serving with gluten-free pasta or polenta cakes.
More Easy Sauce Recipes
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Easy Romesco Sauce
Ingredients
- ½ cup sliced almonds
- 10 ounces roasted red peppers drained
- 2 Tablespoons tomato paste
- 2 Tablespoons red wine vinegar
- 1 clove garlic peeled
- 1 teaspoon smoked paprika
- ¼ cup roughly chopped fresh parsley
- pinch cayenne pepper
Instructions
- Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant, about 5-7 minutes.½ cup sliced almonds
- Place all ingredients into a blender or food processor. Process on medium-high until mixture is smooth but grainy.10 ounces roasted red peppers, 2 Tablespoons tomato paste, 2 Tablespoons red wine vinegar, 1 clove garlic, 1 teaspoon smoked paprika, ¼ cup roughly chopped fresh parsley, pinch cayenne pepper
- Season to taste with salt and pepper. Heat the sauce in a small saucepan over low heat, if desired.
Lauren says
This romesco sauce is to so easy. We use it all the time in the summer for grilled chicken and veggies.
Jen says
Glad you enjoyed!