Easy Romesco Sauce

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.

Course: Sauce

Cuisine: Spanish

Keyword: easy romecso recipe, how to make romesco sauce, sauce for seafood

Prep Time: 10

Total Time: 10

Servings:

Calories: 70kcal

Author: Kris Longwell

Romesco Sauce is a deeply flavorful sauce of puréed roasted bell peppers, fire-roasted tomatoes, almonds, and seasonings. It comes together in a matter of minutes and will keep in the fridge for days. Perfect over fish, chicken, eggs, burgers, and much more!

Print Recipe

Equipment

Food processor, or blender

Ingredients

1 red bell pepper roasted, peeled and seeded (or from jarred)
½ cup diced tomatoes canned, fire-roasted, drained
2 tbsp almonds blanced
1 tbsp chili powder
1 tsp garlic powder
2 tsp red wine vinegar
⅓ cup extra-virgin olive oil
1 tbsp smoked paprika
½ tsp Kosher salt
1 slice white bread torn into pieces

Instructions

Place all of the ingredients in your food processor. Process until a coarse sauce forms. The sauce will be thick but still able to pour. If too thick, add a small amount of water or tomato juice until you reach a pourable consistency.
Store in the fridge, covered, for up to 10 days. If desired, gently heat in a small saucepan and serve warm, or, serve at room temperature (let the sauce sit out for about an hour before serving).

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We use jarred roasted red bell pepper for this sauce. However, you can roast your own. Simply hold the pepper over a gas flame, or place it under the broil, and cook, turning frequently, until dark and charred all over. Place in a bowl and cover with plastic wrap for 15 minutes. Once cool enough to handle, use your fingers to pull the skin from the pepper. Use a knife to remove the stem and open up the pepper and remove the seeds.

Fire-roasted tomatoes are our favorite, but plain diced tomatoes will work just fine.

The sauce will keep covered in the fridge for up 7 to 10 days and freezes nicely for up to 2 months.

Nutrition