Description

Romesco sauce is a classic Spanish condiment from Catalonia made with roasted red peppers, tomatoes, nuts, garlic, and olive oil. This smoky, nutty, and slightly tangy sauce is incredibly versatile—perfect for pairing with grilled meats, seafood, vegetables, or as a flavorful dip.

Ingredients

2 roasted red peppers (or 1 cup jarred, drained)
1–2 tomatoes, roasted or fresh
2 garlic cloves
½ cup almonds or hazelnuts, toasted
⅓ cup olive oil
1–2 tbsp red wine vinegar (or sherry vinegar)
1 tsp smoked paprika
1 small slice of bread (optional, for thickening)
Salt, to taste
Black pepper, to taste

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Instructions

If needed, roast red peppers and tomatoes until soft and lightly charred, then cool and peel.
Add roasted peppers, tomatoes, garlic, and toasted nuts to a food processor.
Add smoked paprika, vinegar, salt, and pepper.
Blend while slowly drizzling in olive oil until smooth or slightly textured.
Add bread if a thicker consistency is desired and blend again.
Taste and adjust seasoning as needed.
Serve immediately or let rest for a few hours for deeper flavor.

Notes

Use high-quality olive oil for the best flavor.Adjust vinegar for more or less tanginess.Blend less for a rustic texture or more for a smooth sauce.Letting it sit enhances the flavor significantly.