5.0 from 45 votes
Authentic Romesco Sauce
A deliciously smoky, nutty, zesty traditional Spanish sauce with sweet and tangy undertones that makes for a flavorful and personality-rich all-purpose condiment!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 112 kcal
Course:
Condiments
Cuisine:
Spanish
Ingredients
- 4 roma tomatoes , cut in half
- 1 large red bell pepper , cut in half (seeds and membranes removed)
- OR ñora peppers ** (traditional) if using ñora peppers instead of red bell pepper, see blog post section "How to Use Nora Peppers" for instructions.
- 4-5 cloves garlic , leave skin on
- 1/4 cup (35 grams) whole skinned almonds (or combination almonds and hazelnuts)
- 1/2 cup (125 ml) extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons tomato paste
- 1 teaspoon sweet paprika
- 1/4 teaspoons smoked sweet paprika
- 1/2 teaspoon salt
- 1 slice toast , broken into pieces
Instructions
- Preheat the oven to 425F.Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20 minutes or until the vegetables are charred.While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins.
- Place the grilled peppers, tomatoes and garlic in a food processor. (You can also use a blender but I prefer the texture created by the food processor which is a little more akin to the traditional method of grinding everything with a mortar and pestle.) Add half of the olive oil along with the remaining ingredients except for the bread. Pulse until smooth.Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream.Taste and add more salt if you like and you can add more olive oil if you prefer a smoother consistency.Transfer to a jar with a lid and chill in the refrigerator for at least a day before serving. Will keep in the fridge for up to a week.Makes approximately 1 1/2 cups.
Cup of Yum
Nutrition Information
Serving
2tablespoons
Calories
112kcal
(6%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
118mg
(5%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
580IU
(12%)
Vitamin C
16mg
(18%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 112
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 112kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 118mg | 5% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.