Romesco Sauce
Romesco Sauce is a flavorful sauce that consists of nutty, spicy, and garlicky. This spanish sauce and its bold flavors can be used so many different ways. Making your own Romesco Sauce is our favorite way to add this amazing flavor to any of your favorite dishes!
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Spanish Romesco Sauce is full of so many different flavors. From nutty, spicy, garlicky, to even some smoky flavor. Romesco Sauce gets all of these flavors from really simple ingredients. Romesco Sauce is one of our favorite sauces due to its unique flavor and the fact that it can be used with anything.
This versatile sauce can be used in so many different ways. Spread this creamy sauce over meats like grilled chicken, pork chops, or steak. Use it as a dipping sauce with pita chips, toasted bread, or tortilla chips.
Making homemade Romesco Sauce is great because you can adjust the ingredients to make the best sauce for your personal preferences. Toasted whole almonds give this sauce such a richer, nutty flavor. You can even use some of your other nuts to change up the flavor. Use pine nuts, walnuts, or even cashews to expand on the flavors.
The perfect sauce is the one that you love the most. No matter what tweaks you make to this recipe, you are sure to get a good quality sauce.
Why You’ll Love this Recipe:
Bold & Flavorful: A smoky, nutty, and tangy sauce that pairs well with so many dishes.
Easy to Make: Simple ingredients and a quick blend make this an effortless recipe.
Naturally Gluten-Free & Dairy-Free: Made with wholesome, unprocessed ingredients.
Versatile & Multi-Purpose: Serve with grilled meats, roasted veggies, seafood, or as a dip.
Meal-Prep Friendly: Make it ahead of time and store it for later use.
Ingredients to Make Romesco Sauce:
- raw almonds. Toasting them first enhances their natural oils, making the sauce even more aromatic and flavorful. If you prefer a slightly sweeter sauce, try using blanched almonds instead of raw.
- yellow onion. Provides a mild sweetness that balances the acidity of the tomatoes and vinegar. You can also use shallots for a slightly more delicate taste.
- red bell pepper. Roasting the bell pepper beforehand will give the sauce an extra layer of smokiness and richness. If you’re short on time, jarred roasted red peppers can be a great substitute.
- diced tomatoes. Fire-roasted tomatoes work best if you want a smokier, more complex flavor. If using fresh tomatoes, be sure to peel and seed them first for a smoother consistency.
- garlic cloves. Sautéing the garlic for just a minute before blending helps mellow the sharpness and enhances its sweetness. For a more intense garlic kick, you can use raw garlic.
- red wine vinegar. Adds a bright tang that balances the richness of the nuts and olive oil. You can also use sherry vinegar for a slightly sweeter, more complex flavor or apple cider vinegar for a milder acidity.
How to Make Romesco Sauce:
- In a dry skillet over medium heat, toast the almonds for about 3–5 minutes until golden and fragrant. Set aside.
- In the same pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5–7 minutes until soft.
- Add the garlic and cook for another 1–2 minutes until fragrant.
- In a blender or food processor, add the sautéed onion, bell pepper, garlic, toasted almonds, diced tomatoes, red wine vinegar, paprika, salt, and black pepper.
- Blend until smooth. If it’s too thick, add a bit more olive oil or a splash of water to reach your desired consistency.
- Taste and adjust seasoning as needed. Serve with grilled meats, roasted vegetables, seafood, or as a dip with bread.
Recipe Notes & Tips:
- Toast the Almonds for Maximum Flavor: Toasting the almonds in a dry skillet brings out their natural oils, giving the sauce a richer, deeper flavor. Be sure to stir frequently to prevent burning.
- Tomatoes Make a Difference: If using canned tomatoes, opt for fire-roasted diced tomatoes to add an extra layer of smoky flavor. If using fresh tomatoes, peel and seed them first for a smoother sauce.
- Don’t Overcook the Garlic: Garlic burns quickly! Sauté it for just 30 seconds to 1 minute until fragrant to avoid a bitter taste.
- Adjust the Texture to Your Liking: If the sauce is too thick, add a splash of water or olive oil while blending until you reach your desired consistency. For a chunkier sauce, pulse instead of blending until smooth.
- Make It Spicy: If you like heat, add a pinch of red pepper flakes or cayenne pepper to give the sauce a little kick.
Serving Suggestions:
- Chicken Zucchini Pasta
- Seared Salmon
- Garlic Roasted Potatoes
- Parmesan Roasted Brussels Sprouts
- Carne Asada (Mexican Steak)
- Almond Crusted Mushrooms
How to Store:
Refrigeration: Store Romesco sauce in an airtight container in the fridge for up to 5 days. The flavors actually improve as it sits, making it even better the next day!
Freezing: Store in a freezer-safe container or portion it into ice cube trays for easy use. Once frozen, transfer the cubes to a freezer bag and store for up to 3 months.
Thawing: When ready to use, thaw in the fridge overnight or reheat gently at room temperature. If the sauce thickens too much after freezing, stir in a bit of olive oil or water to restore its consistency.
Avoid Direct Heat: Since Romesco sauce contains nuts and olive oil, don’t heat it directly on the stove—it can alter the flavor. Instead, let it come to room temperature or gently warm it with other ingredients.
FAQs:
Blend longer in a high-speed blender or add a little extra olive oil or water until you reach your desired consistency.
Yes! While almonds are traditional, hazelnuts, walnuts, or even cashews can be used for a different flavor profile.
Yes, but it will alter the flavor. If avoiding tomatoes, try roasting extra red peppers or adding sun-dried tomatoes for depth.
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Romesco Sauce
Ingredients
- ½ cup raw almonds
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a dry skillet over medium heat, toast the almonds for about 3–5 minutes until golden and fragrant. Set aside.
- In the same pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5–7 minutes until soft.
- Add the garlic and cook for another 1–2 minutes until fragrant.
- In a blender or food processor, add the sautéed onion, bell pepper, garlic, toasted almonds, diced tomatoes, red wine vinegar, paprika, salt, and black pepper.
- Blend until smooth. If it’s too thick, add a bit more olive oil or a splash of water to reach your desired consistency.
- Taste and adjust seasoning as needed. Serve with grilled meats, roasted vegetables, seafood, or as a dip with bread.
Nutrition
Notes
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- Toast the Almonds for Maximum Flavor: Toasting the almonds in a dry skillet brings out their natural oils, giving the sauce a richer, deeper flavor. Be sure to stir frequently to prevent burning.
- Tomatoes Make a Difference: If using canned tomatoes, opt for fire-roasted diced tomatoes to add an extra layer of smokiness. If using fresh tomatoes, peel and seed them first for a smoother sauce.
- Don’t Overcook the Garlic: Garlic burns quickly! Sauté it for just 30 seconds to 1 minute until fragrant to avoid a bitter taste.
- Adjust the Texture to Your Liking: If the sauce is too thick, add a splash of water or olive oil while blending until you reach your desired consistency. For a chunkier sauce, pulse instead of blending until smooth.
- Make It Spicy: If you like heat, add a pinch of red pepper flakes or cayenne pepper to give the sauce a little kick.
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I charged the pepper first but otherwise followed the recipe. Served with seared scallops..Delicioso!
Very easy and delicious!
Hi, this looks tasty and easy (my kind of recipe) – would it be suitable to freeze do you think? Thanks
Hi Cyndi! Although I have not freezed it myself, judging by the ingredients involved – it is definitely freezable! Let me know how it turns out if you give it a try!:)
There appears to be almonds in the images but not listed as an ingredient?? What am I missing?
Hi Michelle! Yikes, thank you for bringing that to my attention. I’m fixing the recipe card right away to include the almonds.