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

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!

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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 tablespoon almonds blanched in boiling water for 30 seconds, drained, and rinsed with cool water.
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoon red wine vinegar
⅓ cup extra-virgin olive oil
1 tablespoon smoked paprika
1 teaspoon 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 pourable. If too thick, add a small amount of water or tomato juice until it reaches a pourable consistency.
1 red bell pepper, ½ cup diced tomatoes, 2 tablespoon almonds, 1 tablespoon chili powder, 1 teaspoon garlic powder, 2 teaspoon red wine vinegar, ⅓ cup extra-virgin olive oil, 1 tablespoon smoked paprika, 1 teaspoon Kosher salt, 1 slice white bread
Store in the fridge, covered, for 7 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).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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 broiler, 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 7 to 10 days and freezes nicely for up to 2 months.

Nutrition