Name: Easy Romesco Sauce Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Spanish
Ingredients: 12 oz roasted red bell peppers (drained); ½ cup blanched almonds (or raw unsalted almonds); 2 cloves garlic; ½ lemon (juiced) or 1 tablespoon sherry vinegar or red wine vinegar; ½ teaspoon sea salt (or more to taste); ½ teaspoon smoked paprika; 2 tablespoons extra virgin olive oil (or more to taste)

Jump to Recipe

Introduction

Romesco sauce is a vibrant, nutty Spanish sauce perfect for adding depth to grilled vegetables, fish, or meats. This easy recipe combines roasted red peppers and almonds to create a flavorful, slightly smoky condiment that brightens any dish.

A clear glass jar filled with bright orange thick sauce, which has a smooth texture and tiny red specks, sits on a small round white plate with speckles and a wooden coaster inside. Around the jar, there are scattered peeled almonds and fresh green leafy herbs. To the right, a half lemon with a yellow color is placed on the white marbled surface. A silver spoon rests on the plate next to the jar, holding some of the same orange sauce. The scene is softly lit and clean, with a light and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz roasted red bell peppers (drained)
½ cup blanched almonds (or raw unsalted almonds)
2 cloves garlic
½ lemon (juiced or substitute with 1 tablespoon of sherry vinegar or red wine vinegar)
½ teaspoon sea salt (or more to taste)
½ teaspoon smoked paprika
2 tablespoons extra virgin olive oil (or more to taste)

Instructions

Step 1: Drain the roasted red peppers and prepare all your ingredients so they are ready to use.
Step 2: Add the drained peppers, almonds, garlic, lemon juice (or vinegar), sea salt, and smoked paprika into a blender. Secure the lid and blend starting on low speed, gradually increasing as the mixture begins to come together.
Step 3: When the ingredients are mostly blended, slowly drizzle in the olive oil while the blender is running. Continue blending until you reach your preferred consistency; a slightly chunky texture works well.
Step 4: Taste the sauce and adjust salt as needed. Serve immediately or store in an airtight container in the refrigerator.

Tips & Variations

Try using smoked almonds for an extra layer of depth and smokiness in the sauce.
Add a pinch of cayenne pepper if you like a bit of heat in your Romesco.
Use raw almonds if you prefer a milder almond flavor, or toast them lightly for added richness.
Swap lemon juice for sherry vinegar to maintain a traditional Spanish flavor profile.

Storage

Store Romesco sauce in an airtight container in the refrigerator for up to 7 to 10 days. When ready to use, bring it to room temperature or gently warm to enhance the flavors. Stir well before serving.

How to Serve

A clear glass jar filled with bright orange sauce, filled close to the top with a slightly thick and smooth texture visible. The jar sits on a round wooden coaster placed on a white dish with black specks, all resting on a white marbled surface. Around the base of the jar are scattered light beige peanuts and green parsley leaves on the left and right sides. A metal spoon scooping some of the orange sauce rests on the dish to the right of the jar. Near the right edge is half a yellow lemon cut, showing its juicy inner side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers work perfectly and save time. Just be sure to drain them well to avoid excess liquid in the sauce.

Is Romesco sauce suitable for vegans?

Absolutely! This recipe contains no animal products and is naturally vegan, making it a great condiment for plant-based meals.